Mae Noi's Fried Pork isn't just any recipe; it's a legacy passed down through generations, a testament to culinary tradition and family love. This isn't your average fried pork; it's a symphony of crispy, golden-brown exterior giving way to succulent, tender meat bursting with flavour. The secret? A perfectly balanced blend of spices and a technique honed over decades, resulting in a dish that's both comforting and utterly irresistible. It's the kind of dish that evokes memories of family gatherings and warm, happy moments.
This recipe, carefully documented, captures the essence of Mae Noi's culinary artistry. Forget everything you think you know about fried pork – this is an elevated experience, a culinary masterpiece waiting to be recreated in your own kitchen. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions and unlock the secrets to Mae Noi's unforgettable Fried Pork.
Tools Needed
- Frying Pan
- Stir-fry Pan
- Large Bowl
- Knife
- Cutting Board
Ingredients
- Pork Neck: 60 kilograms
- Soy Sauce
- Fish Sauce
- Sugar
- Garlic
- Pepper
- Other spices
- Bamboo Shoots
- Vegetables
- Minced Pork
- Liver
- Small Intestines
- Makhwaen (Northern Thai herb)
Step-by-Step Instructions
Step 1. Marinate and Prepare the Pork
- Marinate the pork neck for at least 10 hours with soy sauce, fish sauce, sugar, garlic, pepper, and other spices (exact recipe not specified).
Step 2. Fry the Pork to Perfection
- Heat oil in a large frying pan and fry the marinated pork neck until golden brown and crispy.
Step 3. Prepare the Spicy Pork Soup (Optional)
- For the spicy soup, stir-fry minced pork, liver, and small intestines with a sour, spicy seasoning.
Step 4. Prepare Accompanying Dishes (Optional)
- Prepare other dishes like fried bamboo shoots, stir-fried vegetables, and Northern-style laab (minced meat salad) with pork ribs and Makhwaen.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Grandma's secret lies in the long marinating time and the perfectly crispy fried pork. The focus is on frying different ingredients.
- Adjust the spiciness and sourness of the spicy soup to your preference.
- Add Makhwaen to the Northern-style laab for an extra layer of flavor.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork?
Yes, but shoulder or loin work best for achieving that balance of crispy skin and tender meat. Avoid very lean cuts.
2. What if my pork isn't browning properly?
Make sure your pan is hot enough before adding the pork. Don't overcrowd the pan; work in batches if necessary.
3. Can I make this recipe ahead of time?
It's best enjoyed fresh, but you can prepare the pork the day before and refrigerate it, then fry it just before serving.
So there you have it – Grandma's Famous Fried Pork, a recipe perfected over three decades and ready to be enjoyed by you. This dish is more than just food; it's a taste of tradition and a celebration of family. Now go forth and create some delicious memories of your own!