Fried Trout With Sweet Pork And Green Mango Salad

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
585
FAT
109%
CHOL
36%
SOD
117%

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Ingredients for 8 servings

3/4 cup vegetable oil, divided

6 large shallots, peeled, cut into thin rounds

6 white peppercorns

1 whole star anise

10 long fresh cilantro stems, chopped

3 garlic cloves, halved

1 3/4-inch piece peeled fresh ginger

10 1/3-inch-thick slices boneless pork shoulder (Boston butt; about 10 ounces)

1/4 cup palm sugar

1/3 cup water, divided

1/3 cup fish sauce (such as nam pla or nuoc nam)

2/3 cup fresh lime juice

10 long fresh cilantro stems

1/4 cup fish sauce (such as nam pla or nuoc nam)

3 1/2 tablespoons palm sugar

2 bird chiles, stemmed

1 garlic clove, peeled

1 green (under-ripe) mango, peeled, fruit cut from pit into long thin strips

2 cups (loosely packed) fresh cilantro leaves

1/2 cup (loosely packed) fresh mint leaves

1 large red jalapeƱo chile, seeded, cut into matchstick-size strips

2 kaffir lime leaves, very thinly sliced

1 1-inch piece peeled fresh ginger, cut into matchstick-size strips

3 tablespoons vegetable oil

2 whole trout (each about 3/4 pound), scaled, boned with head and tail intact, if desired

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