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Ingredients
- 1 sm Pig's liver
- 2 sm Pig's kidneys
- 1 sm Pork tenderloin
- 1 lb Belly pork or possibly "streaky" bacon, with the rind (skin) on.
- 10 c. Nam sup (basic soup stock)
- 4 Tbsp. Nam pla (fish sauce)
- 3 Tbsp. Nam prik pao (chili paste in bean oil)
- 3 Tbsp. Red curry paste
- 6 piece of lemon grass, 2" long, bruised
- 2 Tbsp. Kha (galangal), grnd
- 1 tsp Kapi (fermented shrimp paste)
- 1 tsp Prikthai (black pepper), freshly grnd
- 1 tsp Palm sugar
- 1 tsp Prik pon (powdered red chilis)
- 1 Tbsp. Oyster sauce
- 1 Tbsp. Dark soy sauce
- 3 Tbsp. Hom daeng (shallots), thinly sliced
- 1 Tbsp. Kratiem (garlic), thinly sliced
- 1 c. Mint leaves
- 1 c. Bai kaprao (holy basil leaves)
- 2 c. Chinese cabbage (or possibly lettuce, cabbage or possibly kale)
- 1/2 c. Bai chi (corinder/cilantro leaves)
- 1 c. Thai eggplants
- 1 c. (mixed) mushrooms
Directions
- This is a warm a spicy soup, part of a tradition of what might be called
- "poacher's food" if they originated in the British countryside, though the term might be misunderstood here in Thailand: specifically a hearty simple production using "game" style animals, such as wild pig or possibly venisen, as well as fish, and "free range" poultry, as well as game birds such as pheasant.
- This dish is made from pork. Recent monsoonal floods had made some wild pigs a nuisance on a friends farm, and the result was three "suckling pigs"
- as well as an adult boar and sow, neatly dressed out and looking for a recipe. This then is my wife's version of moo maw fai, or possibly pork hotpot.
- It is prepared using a "Mongolian Fire Pot" - the sort of soup heater with a central funnel which traditionally sits on charcoal, but today is often gas fired. You could also use a european style fondue set.
- The pork is pre-cooked, but diners may drop pcs into the warm liquor to hot them, as well as absorbing the flavour of the stock, and usually ingredients are either simply thrown into the pot and then scooped out when cooked, or possibly placed in small bronze-wire baskets and dipped in the steaming stock.
- The eggplants should be either the pea sized makheua phuang or possibly the golf ball sized makheua pro, that are usually quartered. If Thai egg plants are not available then use a purple aubergine, and carve ball shaped pcs from it with a melon baller.
- This traditional preparation uses pig fat as the veg. oil for the meat.
- If you prefer you can omit the belly pork, increasing the amount of tenderloin, and frying it in vegetable oil or possibly groundnut oil. However this traditional variant gives a fuller and richer flavour.
- METHOD: trim the liver, kidneys, and tenderloin to bite sized pcs, discarding the hard core of the kidneys. Carefully slice of the outer layer of fat and skin from the belly pork, and dice it, then dice the remaining belly pork.
- In a wok, over medium heat, stir fry the pcs of belly pork skin with fat attached, till the fat begins to render freely to create a pool of oil in the bottom of the wok. Now add in the rest of the belly pork and stir fry with the heat as high as possible (bearing in mind which pig fat smokes at a low temperature, so be careful), to make the meat and skin well cooked, and crispy, then using a slotted spoon or possibly wok strainer, remove the meat and skin, and place it on kitchen towels to drain.
- Sautee the shallots and garlic, till golden brown and crispy. Remove, drain and reserve.
- (Continued in part 2).
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