Inspired by the classic flavours of the traditional Sai ua sausage found in Northern Thailand, John Chantarasak (@englishhippy) brings us this vibrant dish, served on a flatbread - Lee Tiernan style.
Prices from CAD $599.00
For the flatbreads
2 x 210g/ 7.5 Oz BAM flatbread dough balls (or Gozney pizza dough)
400g/ 14 Oz pork mince, 20% fat content
80g/ 2.8 Oz red curry paste
1 tbsp medium curry powder
2 tbsp fish sauce
1 tsp white sugar
150g/ 5.3 Oz water, room temperature
100g/ 3.5 Oz chopped coriander
10 makrut lime leaves, thinly sliced (fresh or frozen)
For the toppings
300g/ 10.5 Oz white vinegar
150/ 5.3 Oz g white sugar
1 tbsp fish sauce
1 tbsp coriander seeds, dry roasted briefly until aromatic
4 long red chillies, sliced 3mm rounds
1 red onions, sliced 2mm thick
200g/ 7 Oz coconut milk
1 tsp rice flour or corn flour
Thai sriracha sauce
20g/ 0.7 Oz chopped coriander
4 makrut lime leaves, thinly sliced (fresh or frozen)
Heat the Gozney Roccbox or Dome to 350°C/660°F with wood or gas.
In a mixing bowl, combine the pork mince, curry paste, curry powder, fish sauce and white sugar. Gradually start to incorporate the water into the mixture so you end up with something quite sloppy which helps the mixture stick to the dough. Mix in the sliced herbs and transfer to a container or piping bag and keep in the fridge.
In a pan, combine the white vinegar, sugar, fish sauce and coriander. Bring to a boil in the Dome or Roccbox so the sugar is completely dissolved. Pour half the pickle liquor over the sliced red chillies and the other half over the sliced red onions. Leave to pickle for 2 hours.
In a pan, combine the coconut milk and rice flour with a pinch of salt. Bring to a boil in the Dome and whisk until the cream becomes thickened and coats the back of a spoon. Transfer to a squeeze bottle.
Pipe or spread your pork mixture onto the dough then transfer to the Dome or Roccbox for 1 minute. When you see the bread has formed a light crust on the bottom and is starting to turn golden on the edges, you can now use a turning peel to rotate the bread to ensure even cooking throughout.
Remove from the Dome or Roccbox and finish with sriracha, coconut cream, pickled onion and chilies and herbs.
Serve and enjoy!
John is of half British and half Thai heritage, drawing influences from both cuisines when creating dishes for AngloThai, the restaurant he co-owns and runs with his wife Desiree.