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1
For the Thai Paste: Preheat the oven to 400 degrees F. Spread the cashews on a baking tray and roast until golden brown, about 10 minutes.
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2
Cool.
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3
In a small pan, cook the ginger in the plum wine until the wine evaporates.
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4
With a mortar and pestle or in a blender, puree all of the Thai Paste ingredients.
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5
Reserve.
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6
For the Salad: In a medium bowl, combine the papaya, onion, cilantro, and jalapeno.
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7
In a small bowl, whisk together the lime juice, vinegar, and honey.
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8
At serving time, toss the dressing with the salad and season with salt and pepper, to taste.
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9
Raise the oven temperature to 450 degrees F. Season the pork medallions with salt and pepper and flatten slightly with a cleaver or a heavy plate.
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10
In an ovenproof skillet, heat the peanut oil.
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11
Over high heat, brown both sides of the medallions.
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12
Transfer to the oven and roast until medium rare, about 15 minutes.
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13
Remove the medallions to a plate and keep warm.
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14
Pour the grease from the skillet and deglaze the pan with port.
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15
Pour in the stock and cook over high heat until the sauce thickens slightly.
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16
Whisk in 1/4 cup of the Thai paste and season, to taste, with salt, pepper, and lime juice.
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17
Keep warm.
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18
Cut each medallion into slices.
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19
Pour a little sauce into the center of 4 warmed plates and arrange slices of the pork on 1 side of the sauce.
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20
Mound a little salad in each radicchio leaf, set alongside the slices of pork, and garnish with a few cilantro leaves.
