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This recipe has similarities to Pad Phet Pladuk Tort (Spicy Fried Catfish), which can be found in the fish section of my eBook. However I feel there are enough differences in the make up of the paste I use, to justify including this pork version separately. I sometimes use pork loin and sometimes pork spare ribs. On the occasion when the picture below was taken, I had used ribs, but because they had been cut into short lengths, you probably can't see the difference. Ingredients to serve 4 people 600gm pork ribs, 50gm prik kee noo, 2 stalks lemongrass, 25gm kha, 30gm shallots, 7 cloves garlic, 10 dried coriander seeds, 3 coriander roots, 20 white pepper corns, 2gm kapi, 9 medium sized fresh red chilies, 30gm dried red chilies, 5 bai makrud, 1gm kaffir lime zest, 25gm fresh tumeric root, 15gm sugar, 20ml lime juice, 2gm pork seasoning (quarter of a crumbled pork stock cube will do), 10ml nam pla, 10ml soy sauce, 30ml fresh water, cooking oil. Wash and cut or chop up the pork / pork ribs. Soften the dried chilies in water for 5 minutes and then chop them up discarding any stalks or excess seeds. Make the spicy paste by pounding together the chopped up dried red chilies, lemongrass, garlic, white peppercorns, coriander seeds, coriander roots, shallots, kapi, kaffir lime zest, tumeric roots and kha. It is best to pound the drier ingredients first adding in the moister ones as you go. Chop up the fresh green chilies and the bai makrud. Heat 250ml cooking oil in a wok. Fry the pork in the oil until the flesh starts to turn brown on the outside. Drain off most of the oil, retaining just enough to fry the other ingredients (about 20ml). Add in the paste which you have already made and stir over a low heat for five minutes. Add in the fresh water, the soy sauce, the nam pla, pork seasoning and sugar and continue stirring for a further five minutes. Add in the green chilies, bai makrud and keep stirring until almost dry, then add in the lime juice and remove immediately from the heat.
Empty onto a serving dish. Serve with white rice and optionally garnish with cucumber and fresh bai horapa. Please feel free to drop me an email
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WEIGHTS & MEASURES 2 Pints = 1 liter 1 Floz = 30 ml 2 Lbs = 1 kg 1 Oz = 30 gm 1 Inch = 2.5 cm These are very approximate, don't use them for your children's home work, but they are good enough for our purposes
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Copyright © 2004 Warunee Mekkhunthod - All rights reserved.