Fermented soybean paste, or Tao-chio, is a cornerstone of many Southeast Asian cuisines, lending a depth of umami flavor unlike any other ingredient. In Thai cooking, it's frequently paired with pork, creating a rich and savory dish that's both comforting and incredibly flavorful. This recipe showcases the magic of this potent paste, transforming humble ingredients into a culinary masterpiece. The intense, slightly salty, and subtly sweet taste of fermented soybean paste beautifully complements the richness of the pork, resulting in a dish that's perfect for a weeknight dinner or a special occasion.
This particular recipe balances the pungent intensity of the Tao-chio with aromatic herbs and spices, resulting in a harmonious blend of flavors and textures. The slow-cooking process allows the pork to become incredibly tender and absorb the complex flavors of the paste. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions to create your own delicious Fermented Soybean Paste Pork dish.
Tools Needed
- Pan
- Spatula
Ingredients
- Minced pork with fat: 500 grams
- Shallots
- Kaffir lime leaves
- Green bell pepper
- Red bell pepper
- Lemongrass: 1 stalk
- Fresh coconut milk: 700 ml
- Pound or crushed soybean paste
- White chives
- Sugar
- Fish sauce
- Tamarind juice
- Lime juice
- Chili
Step-by-Step Instructions
Step 1. Prepare the Aromatics and Pork Base
- thinly slice lemongrass, soak in water mixed with lime juice for 5 minutes to prevent discoloration, then wash and drain.
- Slice shallots thinly.
- Cut chili into medium-sized pieces.
- Heat a pan and add coconut milk. Add minced pork and pounded soybean paste; mash gently with a spatula until fluffy and not lumpy.
- Simmer over medium-low heat until pork is cooked.
Step 2. Season and Simmer
- Taste and adjust saltiness with fish sauce or salt. Add sugar gradually, stirring until dissolved. Add a little tamarind juice for sourness.
- Add sliced shallots, kaffir lime leaves, and lemongrass; simmer for 1-2 minutes.
- Add chili; simmer for 1-2 minutes until cooked.
Step 3. Serve
- Turn off heat and serve immediately.
Read more: Thai Beef Stew with Rice: A Melts-in-Your-Mouth Recipe
Tips
- Soaking lemongrass in lime juice helps maintain its color.
- Mash the pork and soybean paste gently to avoid lumps.
- Season gradually, tasting after each addition to achieve desired flavor.
- The sourness from tamarind juice should be subtle, just a hint on the tongue.
Nutrition
- Calories: approximately 600-800
- Fat: 40-55g
- Carbs: 20-30g
- Protein: 35-45g
FAQs
1. Can I substitute the fermented soybean paste (Tao-chio)?
While Tao-chio provides a unique flavor, you can try a fermented black bean paste as a substitute, but the taste will be slightly different. Do not use other soybean pastes.
2. How can I make this dish less salty?
Reduce the amount of Tao-chio used, and add a touch more sugar or a splash of fish sauce to balance the flavors. Taste as you go and adjust accordingly.
This Fermented Soybean Paste Pork recipe offers a flavorful journey into the heart of Thai cuisine. The rich, savory result is well worth the simple effort, showcasing the magic of fermented ingredients. Enjoy this delicious and authentic dish, and don't hesitate to experiment with your own preferred level of spice!