Ingredients:

For the marinade:
¼ chopped tomato from which the seeds and skin have been discarded
4 tablespoons nam pla
4 tablespoons honey
2 preserved Chinese plums, chopped

Methods:

This is mixed in a blender,and the meat thoroughly painted with it and left to stand for several hours. If you cannot cook in a suitably smoky atmosphere,add a little Liquid Smoke to the marinade. If you want it a little redder use cochineal food colorant.

Place the meat,and the marinade,in a casserole,and add about a cup of water or pork stock.Bring it to a boil on the stove top,then reduce to low heat and cover,and continue to cook slowly until just about cooked.

The meat is then removed from the liquor in which it has cooked, and drained, then placed under a grill or broiler on high heat and browned. Allow it to cool and then slice it into strips, and the strips into bite size pieces.

Bring the cooking liquor back to the boil, and add two tablespoons of dark sweet soy, and 2 tablespoons of honey and two tablespoons of rice vinegar, and reduce to a thick sauce like consistency, adding a little cornstarch or rice flour if necessary to thicken it.

Serve the pork on a bed of rice, garnished with coriander leaves, with a supply of cucumber slices, and place the gravy in a small bowl, so the diner may take as much as they choose.

Note that the meat and sauce may be served cold.