Serves 4

Ingredients:

2 tbsp vegetable oil or peanut oil
2 shallots, chopped
8 oz pork tenderloin, thinly sliced
1 inch piece fresh galangal, thinly sliced
2 garlic cloves, chopped
1 1/4 cups chicken stock
4 tbsp chili sauce
4 tbsp crunchy peanut butter
4 oz fine green beans, trimmed
generous 1 cup frozen fava beans
4 oz string beans, trimmed and sliced
crispy noodles, to serve

Heat the oil in a wok and stir-fry the shallots, pork, galangal, and garlic until lightly browned.

Add the stock, chili sauce, and peanut butter, and stir in the peanut butter has melted. Add all the beans and let simmer for 3-4 minutes. Serve hot with crispy noodles.

1 pound ground pork
1 tablespoon gaeng kua curry paste
1 egg, beaten, in separate dish
3 tablespoons water
2 tablespoons nam pla
1 tablespoon shredded kaffir lime leaves
2 tablespoons chopped green onion
3 cups vegetable oil

Methods:

Mix ground pork with curry paste. Add egg, water, fish sauce, lime leaves and green onion, mix well. Form into balls, approximately 1 tablespoon each. Flatten into ¼ inch thick patties.

Heat oil in a wok. Add the pork patties and fry over moderate heat until golden. Remove and drain on paper towels.

vegetable oil
1 pound ground pork
1 large egg
½ cup dry-roasted peanuts, finely chopped
¼ cup chopped fresh cilantro or parsley
¾ teaspoon salt
3 ¾ ounce package cellophane noodles
½ cup chunk-style peanut butter
1 tablespoon grated lemon peel
¼ teaspoon ground red cayenne pepper
1 small cucumber, sliced
1 small carrot,peeled and thinly sliced or cut into thin sticks
fresh cilantro or parsley sprigs,optional

Methods:

Pour oil into 3 quart saucepan to depth of 1 inch. Heat over medium-high heat to 375°F degrees. Meanwhile, in large bowl, combine pork, egg, ground peanuts, chopped cilantro and salt. Using hands or wooden spoon, blend well. Shape mixture into 1 inch balls. In 12 inch skillet over medium-high heat, heat 2 tablespoon oil; add meatballs. Cook about 12 minutes, turning frequently until well browned on all sides. Add 1 cup water, stirring to loosen brown bits from bottom of skillet; bring to boil. Reduce heat to low. Simmer, covered, 5 to 10 minutes until meatballs are cooked through. Meanwhile, add noodles, a small amount at a time, to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size. Using a slotted spoon, remove noodles to paper towel to drain. When meatballs are cooked, stir in peanut butter, grated lemon peel and ground red pepper; cook about 1 minute longer until heated through. Arrange fried noodles on serving platter. Spoon meatballs over noodles; arrange cucumbers and carrots decoratively around edge. Garnish with cilantro sprigs, if desired.

1 kilogram tender spareribs
1 tablespoon finely pounded garlic
½ tablespoon ground pepper
1 tablespoon ground roasted coriander seed
1 tablespoon brown sugar
1 tablespoon salt
½ tablespoon dark soy sauce
1 tablespoon fish sauce
½ cup pineapple juice
cooking oil for frying

Methods:

Wash the spareribs, cut into bite-size pieces, and marinate in the pineapple juice for about half an hour.

Now,rub the ribs with a mixture of the dark soy sauce, light soy sauce,fish sauce,garlic,pepper, salt,sugar,and ground coriander seed and marinate for another half an hour or so.

Pour enough oil into a wok on medium heat to form a pool about 3 centimeter (1 inch) deep in the middle and fry the spareribs, a few pieces at a time,until mouth wateringly golden brown. Remove from the oil and serve them with lettuce,pineapple,and spring onion.

2 pounds tender spareribs (si khrong mu)
2 tablespoons finely sliced lemon grass
1 tablespoon finely sliced kaffir lime leaves
5 shallots, thinly sliced
1 tablespoon ground coriander
½ cup thick coconut cream
2 teaspoons curry powder
1 tablespoon salt
1 cup pineapple juice (nam sapparot)

Methods:

Wash the spare ribs and separate into individual ribs.Using a knife,make shallow scores in the tendon on the bone, and deeper scores in the flesh. Place the ribs in the pineapple juice and marinade for 10 minutes.

Pound the coriander, lemon grass, lime leaves, shallot and salt in a mortar until well ground. Remove the ribs from the pineapple juice. Combine the pounded mixture, the curry powder and the coconut cream. Coat the ribs with the mixture and marinade for 30 minutes.

Bake the ribs at 400°F for 20 to 30 minutes.

1 pound of belly pork, cut into small dice.
2 cups of long beans, cut into 1 inch pieces
½ cup of prik yuat (green Thai bell peppers), sliced
½ cup of prik yuat daeng (red Thai bell peppers), sliced
3 tablespoons of red curry paste
3 tablespoons of fish sauce
1 tablespoon of nam prik pao (roasted chilies in oil)
1 tablespoon of garlic, minced
1 tablespoon of palm sugar
1 tablespoon of prik ki nu (green birdseye chilis), thinly sliced
1 teaspoon of black pepper, freshly ground

Methods:

Heat a wok and then add the belly pork and stir fry until it turns brown, and the fat crispens and reduces. If it becomes too dry add a very small amount of peanut oil.

Add the curry paste, and stir fry to combine, then add the fish sauce,chili oil,garlic,sugar,chilies and pepper, and stir fry for about two minutes stirring continuously to combine the flavors and mix well.

Add the bell peppers and stir fry until they just begin to soften, then add the long beans and stir fry until heated through (about 30 seconds).

Serve with steamed white jasmine rice.

300 grams pineapple
500 grams pork ribs
3 tablespoons oil
2 tablespoons light soy sauce
2 tablespoons oyster sauce
3 tablespoons white wine or mirin sake
2 tablespoons sugar
2 tablespoons ketchup
600 ml water

Methods:

Clean the pork ribs, chop into 4 to 5 cm pieces, if you don’t have a cleaver, get your butcher to do this. Cut the pineapple into similar sized pieces. Put the oil in a pan and preheat. Fry the ribs just to brown the outside and make the fat a little crispy. Put all the ingredients into a saucepan, bring to the boil, then simmer over a low heat until the water has reduced by more than half. This takes an hour or so.

4 ½ pounds of pork belly
3 tablespoons salt
3 tablespoons ground pepper
¼ cup water
vegetable oil for deep-frying

Methods:

Wash the pork and then boil until the skin is tender but still firm.Puncture the entire skin surface with the tines of a fork,sprinkle the surface of the pork with salt,pepper and vinegar,rinse with water and then allow to dry.

Place a wok on medium heat, pour in the oil, and when hot, deep-fry the pork until golden brown. Drain. Cut the pork lengthwise into strips, then crosswise into bite-size pieces.

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.

2 tablespoons vinegar
1 tablespoon sesame seeds, toasted and ground
2 tablespoons all purpose flour
1 cucumber, sliced
1 green onion,Optional
1 egg,Optional
Medium hard boil the egg.

Methods:

In a small sauce pot or pan, heat up any left over marinade from the barbecued pork (or, if you have purchased moo dang from a store, make 1/2 cup of the marinade). Peel the egg and drop it in the sauce to give the color to the egg. Add 2 tablespoons of flour to 2 cups of water and mix well. Add the flour water to the sauce to thicken the sauce. Turn the egg over to coat it in the sauce until the white part turns brownish red (like the sauce). Bring the sauce to a boil, remove the egg and set it aside. Add the vinegar and the toasted sesame seeds. Taste the sauce. It should be a little salty and sweet. Add more soy sauce or sugar if needed.

Put the cooked rice on a plate. In Thailand, the cook often compresses the rice in a small bowl first and then flips the bowl onto the plate so that rice is neatly formed. Slice barbecue pork into very thin slices. Arrange the pork on the dish. Garnish with sliced cucumber, green onion, and sliced egg. The onion should be about 6 inches long from the white part to the green leaves. Spoon a couple of spoons of sauce on top. It is ready to serve.