No! it is not made of spider webs or my husband’s white hair!!!!
(Dear Vern, my beloved husband, I am just kidding here) hehe. 🙂
It is my midnight meal tonight and the sandwich filling is dried shredded pork. I really love writing about Thai food. There’s so many cultural related thing, like this sandwich. I don’t know who and where is the first place to create this recipe but it is a real popular food among young people (like me).
I used to work at the coffee shop for my part time job at university. This menu was being sold every day and every table has to have it. As Thai people don’t like to eat plain food, someone create this combination and it works! Even with the bakery in Thailand they add this into the bread section of their shop.
Here’s we don’t serve it with any vegetable, I don’t know why.
The Thai chili paste taste a little sweet. Some saltiness and spiciness are also there.
Dried shredded pork, you can eat it with steamed jasmine rice or boiled rice. I even add the dried shredded pork in my omelet.
Fried Pig Soft Bone (Rib bone) – Si Krong Moo Tod
This is the easiest way to make fried pig’s soft rib bone delicious! It’s a recipe for 4 pieces though.
4-5 Pieces of pig’s soft rib bone
2 tbsp. oyster sauce
1 tbsp. soy sauce
2 cups vegetable oil
1/2 cup all purpose flour
1 cup Basil
1. Mix the rib bone, oyster sauce and soy sauce altogether using your hand. Then mix it with all purpose flour.
2. Heat up the pan to max. Add vegetable oilÃ‚Â and waitÃ‚Â until the pan get really hot. Get the lid ready.
3. When the pan and vegetable oil get really hot, drop the rib bone quickly shut the lid to protect yourself from hot oil splash.
4. Now change the heat to low and fry it until the color turn brownish. When the rib bone almost done, throw basil in the pan and fry them too.
5. Remove the rib bone and fry the basil until it get crunchy.
6. Now it’s ready to be served with hot jasmine rice.
Nam Gradook Moo – Fermented Pork
500 gram pork (the soft bone part choose the part with some meat) cut it into pieces
2 tbsp. crushed garlic
1 tbsp. steamed jasmine rice
1/2 tsp. salt
1. Squeeze soft bone with rice, salt and garlic until it mix together.
2. Put it in plastic container or plastic bag. Leave outside of the refrigerator for 3 days.
3. After 3 days, deep fry the fermented pork. Serve it with fried garlic, fried ginger, fried kaffir lime leaves, sliced fresh chili and fried onion.
Gang Khanoon Sai Gradook Moo On – Young Jackfruit and Soft Pork Bone Soup
1 cup soft pork bone with meat sticks to it
1 cup young jackfruit sliced into dices
4 dried red chili peppers
7 red onions
5 tbsp. full sliced lemongrass
5 straw mushrooms
2 cups water
2 tbsp. fermented fish juice (Plarah)
1 tbsp. fish sauce
1/2 cup Leguminosae (optional)
1. Ground dried red chili peppers, red onions and lemongrass together.
2. Put it in a pot, add salt and pour water. Boil in max heat.
3. When it’s boiling, add pork and young jackfruit
4. Cook for 15 minutes then remove from the stove.
5. Add Leguminosae if you like.
This recipe is from Isaan region where I live. We eat the jackfruit when it’s ripe and unripe. I remember we have a big jackfruit planted in a back yard. My grandma loved to take care of it. Even though she was already at late 80s, she still loved to move around to take care of the fruit and vegetables she had in our garden. Her jackfruit became so big, as big as a size of two basketballs, and we all were so excited.
I will put her photo here later, if I can find it. She was so beautiful at 95 years old. 🙂
Moo Wan (Sweetened Pork)
1/2 Kg. pork (1.1 pound)
5 tbsp. palm sugar
2 tsp. salt
1 tbsp. finely crushed garlic
3 tbsp. thinly sliced red onion
2 tbsp. fish sauce
1 tbsp. vegetable oil
1 tsp. black and sweet soy sauce
1. Slice the pork into a right bite piece.
2. Heat the pan and add vegetable oil. When the pan is hot, add palm sugar, salt, garlic, red onion, pork, black and sweet soy sauce, and fish sauce.
3. Use low heat and cook for 10 minutes. Keep stirring.
4. Turn off the fire. Serve with rice.
I don’t know why I always present fatty foods, maybe they are the kinds of food that I really like. This Sweetened pork I always had with rice mixed with shrimp paste. Sliced sour mango, coriander, red chili peppers, and red onion will also go along with it very well. Sometimes, I just had it with rice and soy sauce. However, I can’t stand eating it everyday as it is too sweet.
Next time I will introduce you to salted pork.