I just got off of work, and saw the truck stopped at the entrance to Fearman’s. I ran over with 2 bottles of water, and went through 1 right away between 3 pigs. They were panting heavily and foaming at their mouths. With 30+ degrees today, these trucks reach extremely high temperatures inside, and these beings are suffering. #vegan #love #compassion #bethechange #bbq #bacon #pork #govegan
And so, after two months of Malaysian related food postings I’m finally back to posting Thai food recipes :) It feels good to be back and also good that I have a new kitchen to be cooking in. Our new house has a wonderful, newly installed kitchen with space- SPACE! Our last kitchen was tiny and really only practical to have one person in at a time. This new kitchen is a joy to work in- I’m just still having to get to grips with cooking on a ceramic rather than gas hob.
This is a classic Thai comfort dish, pork leg cooked down in a rich spiced broth until it falls apart and served alongside a stewed egg and greens,rice and a tangy dipping sauce to keep your taste buds awake.
For 4 portions use:
1 medium/large piece of pork leg (with rind and ideally on the bone)
5 cloves garlic, crushed
a handful of torn coriander stalks
4 star anise
a teaspoon of ground cinnamon
a teaspoon of white peppercorns
1 tablespoon sugar
1 teaspoon salt
4 cups of meat stock
green leafy vegetables like gai lan, pak choi, choi sum etc.
and for the chilli dip whiz up: 3 red chillies, a clove of garlic, a big splash of rice/white wine vinegar and a tiny splash of water
Pop the meat and all the other ingredients apart from the eggs and greens into a large stock pot and very gently, cook with a lid on for 2 hours- keep an eye on the liquid level.
Pop the eggs into the liquid and let them hard boil along with the meat for a further 30 minutes.
Start to cook your rice at this time too. After, lift the meat out, carefully and throw the veggies in to the broth to boil for 5 minutes or less while you shred the meat and slice the rind.
Plate up rice, veggies, a mix of meat and a little rind and spoon some broth over. Add the dip and a peeled boiled egg, halved.