Yum Mu Isan - North eastern pork salad

A word of caution is in order here. My wife cooked this for me last week 
and I found it almost too hot to eat. Since I eat hot chili/curry style 
food two or three meals a day it may be an idea for those less 
acclimated to the food to either reduce the amount of chili, or reduce 
the marinade time (it can be reduced to zero - simply pour the sauce 
over the meat and serve). 

Preparation 

Take a pork steak or similar cut of meat (about a pound in weight), and 
barbeque or grill it to the desired degree of done-ness. 

Take a cup of prik ki nu daeng (fresh red 'birdseye' chilis), and roast 
them in a moderate oven (or grill them), until the skin begins to change 
colour (we do this in a hot air "turbo" roaster - but any suitable oven 
or roaster will do). 

Grind the chilis to a pulp and add equal parts of tamarind juice and 
fish sauce until the whole forms a slightly fluid paste. 

Cut the pork diagonally across the grain into eigth inch thick slices, 
and cut the slices into 1" long pieces and then toss with the sauce and 
allow to marinade for about 24 hours. 

Add 1 cup of very thinly sliced onions and two tablespoons of freshly 
grated root ginger, and half a cup of chopped coriander leaves. 

Toss (as a salad is tossed) and serve on a bed of lettuce with a bowl of 
sticky rice (if not available ordinary steamed white rice will do).