SWEET AND SOUR SAUCE FRIED WITH PORK

Ingredients
- 400 grams of pork, cut into bite sized pieces
- 3 tablespoons evaporated milk
- 1 cup all purpose flour
- 1/2 cup plum sauce
- 1/3 cup sugar
- 1 onion, sliced
- 2 tomatoes, sliced
- 5 pieces pineapple, cut into small cubes
- 1 tablespoon soy sauce
- 1/2 teaspoon concentrated tamarind paste
- 1 cup vegetable oil for deep frying

SWEET AND SOUR SAUCE FRIED WITH PORK 

Preparations

1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.

2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.

3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.

4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.

Stir Fried Pumpkin with Pork

Ingredients

- 300 grams pork, cut into well pieces
- 400 grams sliced pumpkin
- 2 tablespoons minced garlic
- 6 tablespoons soup (or water)
- 2 tablespoons fish sauce
- 2 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 2 eggs
- cooking oil

Stir Fried Pumpkin with Pork 

Preparations

1. Heat oil in a wok over medium heat. Add garlic, pumpkin and soup (or water). Leave it for 3-5 minutes or until the pumpkin is soft.

2. Add pork and stir until almost done, then season wth oyster sauce, fish sauce and sugar.

3. Add egg and break the yolk. Wait until nearly done then turn up to high heat and stir quickly until all ingredients mixed well. Remove from heat.

4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Boiled Stuffed Bitter Gourd

Boiled Stuffed Bitter Gourd Recipe - Tom Ma-Ra Yat Sai

INGREDIENTS:
- 2 Chinese bitter gourds

- 200 grams white prawns

- 200 grams pork

- 1 1/2 tbsp fish sauce

- 11/2 cups soup stock or water

Boiled Stuffed Bitter Gourd 

PREPARATION:
1. Wash the bitter gourds, cut them crosswise into 3- inch sections and remove the insides with a fork

2. Wash the prawn and shell them ; only the meat is used.

3. Chop the prawn and pork together, mix in the fish sauce, and fill the bitter gourd sectionswith the mixture.

4. Place the filled sections in a pot, pour in the stock, put the lid on the pot, and simmer until the gourd is tender, Taste, and add more fish sauce if you wish.

Sour and Spicy Fresh Pork Hock Soup Recipe

Sour and Spicy Fresh Pork Hock Soup Recipe - Tom Yam Kha Mu

INGREDIENTS
- 1 kilograms fresh pork hock
- 3 lemon grass stems
- 6 Kafflr lime leaves
- 6 roasted dried spur chilies
- 2 tbsp lime juice
- 3 tbsp fish sauce
- 5 cups water

Sour and Spicy Fresh Pork Hock Soup Recipe

PREPARATION
1. Singe the hock over a fire until the skin turns yellow. Scrape with a knife to remove any hair. Wash, and then cut into disk-shaped slices.

2. Pour the water into a pot. Crush the lemon grass, Slice into short lengths, and add to the pot. Tear the Kaffir lime leaves into pieces and add to the pot. Put in the pork and place the pot. Over low heat. When the water boils, skim off the fat floating on the surface, simmer slowly until the pork is tender, and then remove from the heat. Be careful not to overcook.

3. Place lime juice and fish sauce in a bowl with torn spur chili, dip the hot soup into the bowl, stir gently, taste and season additionally as you like, and then serve right away.

Fried-Rice Ground pork with holy basil

Fried-Rice Ground pork with holy basil (Khow Pad Ka Prow Mou Sub)
Fried-Rice Ground pork with holy basil (Khow Pad Ka Prow Mou Sub). That recipe very easy and fast. As you know Pad Ka Prow is a favorite Thai dish for Thais and many Westerners. Local dish for every meal. Easy to find around street food. Simple to prepare, it is a quick one-dish meal. The addition of fresh chilies makes the dish spicy, but you may adjust the recipe to taste by adding fewer chilies. Ordinarily we ate Pad Ka Prow with hot steamed rice. But today I need spicy fried-rice. So I made this up.

Fried-Rice Ground pork with holy basil 

Ingredients:
- 100 g Ground pork
- 1-2 cloves garlic, finely chopped
- 2 tbsp vegetable oil
- 1 tsp black soy sauce
- 1 tsp oyster sauce
- 1 tsp fish sauce
- 1 tbsp fresh holy basil
- ½ tbsp chilies, chopped (I like a bit more spicy;)
- A pin of pepper
- 1 cup hot streamed rice

Preparation:
1. Heat a wok until the oil is hot, and then stir in the garlic and chilies together.

2. Stir another few seconds before adding the ground pork.

3. Continue Stir-frying until ground pork is cooked thoroughly.

4. Add black soy sauce, oyster sauce over the mixture and stir-fry 2-3 times.

5. Add hot streamed rice and still continue stir and mix well.

6. Then add fish sauce, pepper and seasoning to taste. Stir and mix well.

7. Add holy basil leave and continue stir 1-2 times. Turn of the stove.

8. Transfer to a serving plate and serve immediately with fish sauce and sliced chili.

Sweet pork or Mou Waan

This “Sweet pork or Mou Waan” kids favorite and can be served as an appetizer with spicy sauce dip, or served hot as a side dish with rice. Any pork can be used, but we preferably choose meat fatback or Streaky pork that’s moist for instance, a whole loin of pork, or spare ribs.

Ingredients:
- 1 Kg. Streaky pork or Fatback or Middle Bacon Cuts are Best
- 2-3 tbsp Sugar (depending on sweet you like)
- 2 tbsp light soy sauce
- 1 tbsp Oyster sauce
- ½ cup Water
- 2 tbsp Dark Soy Sauce

Sweet Pork

Preparation:
1. Add water in a pan, follow by sugar, oyster sauce, light soy sauce and dark soy sauce.

2. Bring to the boil.

3. Cut the pork into small pieces (bite size)

4. add to the pan and sweet sauce.

5. Cook until the sauce thickens and caramelizes and the pork is cooked.

Stir-fried spicy wild boar

Wild boar or wild pig is a mammal similar to narmal pig can call (Pad Phed Mou Pa). Animals classified as wild pig species widely distributed. In Thailand current is a type of animal are cultured for meat as food

Stir-fried spicy wild boar 

Ingredients:
- 300 g. Wild Boar
- 1 tbsp red curry paste
- A Bunch of Pea Eggplants
- 1-2 Thai eggplants
- 4 Sliced Finger root
- 4 red pepper
- 6 Kaffir Lime Leaf
- 2 tbsp of holy basil leave
- 2 tbsp coconut milk
- Vegetable Oil
- 1 tsp Oyster sauce
- 1 tsp fish sauce
- 1 tbsp Chinese white wine
- A pin of ground pepper

Preparation:
1. Bring wild boar to burn and scrape to boar meat and wool. The skin will yellow and crispy and bring to clean well with water.

2. Sliced thin wild boar. Each section is attached to a skin.

3. Heat oil in a wok over medium heat.

4. Add red curry paste and stir until fragrant and add coconut milk and continue stir until oily.

5. Add sliced wild boar and toss mixed well with curry paste.

6. Add a little bit of clean water or soup and continue stir and add Chinese white wine, peas eggplants, Thai eggplants and sliced finger root and continue stir until thick and wild boar is well done.

7. Add oyster sauce, fish sauce for seasoning to taste.

8. Add torn Kaffir lime leaves, holy basil leave and toss 1-2 times, turn off the strove.

9. Transfer to serving plate and sprinkle with Fresh basil leave and ground pepper.