fresh red and green Thai bird’s eye chilies (phrik kee noo) (พริกขี้หนูแดง และ เขียว)optional, sliced crosswise into thin slices
Seasoning:
1part lime juice (น้ำมะนาว)
1 1/2partsfish sauce (น้ำปลา)
Instructions
Prepare the peanuts:
Using a sharp knife, thinly slice the roasted peanuts into flakes of a uniform thickness; set aside.
Prepare the chicken:
Cook the chicken breast in boiling water.
Once cooked, remove the chicken and pull the meat into threads while the chicken is still warm. Set aside.
Prepare the pumpkin:
Remove pumpkin seeds and cut the pumpkin pulp into equal bite-sized pieces. Peeling is optional.
In a pot, combine the pumpkin pieces with middle coconut cream, add the sugar, and bring to a gentle simmer.
Keep simmering until the pumpkin pieces are almost fork-tender.
Turn off the heat and allow to cool to room temperature. The pumpkin will continue to cook from the residual heat. Set aside.
Prepare the grilled pork:
Slice the pork neck meat into 1/2” (1.5 cm) steak cut. Rub the pork with fish sauce.
Charcoal grill the pork over low heat until medium done. As you grill, from time to time toss a handful of grated coconut over the hot charcoal to smoke the meat.
When the pork is cooked, allow to rest before slicing it into thin, bite-sized pieces.
Prepare the salad dressing:
Combine fish sauce with lime juice at a 1:1 ratio to create a sharp sour salty dressing.
Optional - add fresh chilies cut crosswise into thin slices.
Assemble the dish:
Place the cooked pumpkin on a serving plate.
Toss the sliced pork with the salad dressing and let it sit for a couple of moments until the meat is fully cooked.
Roll the pork slices in the flaked peanuts, one at a time, making sure the peanuts cover the pork on all sides before placing them on the pumpkin.
Drizzle some of the remaining coconut cream and salad dressing on top of the dish, being careful not to wash off the peanuts from the pork.