CuisineThai food
Dish typeRice and Flour
Main ingredientPork
Ingredients
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- 10 Lwater((stock))
- 3 kg pork spine((stock))
- 50 gwhole white pepper (crushed)((stock))
- 100 ggarlic (peeled)((stock))
- 100 gcoriander root((stock))
- 120 gpork seasoning((stock))
- 1 pc cheese cloth((stock))
- 60 gAjinomoto Plus MSG((pork spine broth))
- 200 gbird’s eye chilis (roughly blended)((pork spine broth))
- 520 glime juice((pork spine broth))
- 240 gfish sauce((pork spine broth))
- 80 gwhite soy sauce((pork spine broth))
- 250 g culantro (sliced)((pork spine broth))
- 250 gcoriander((pork spine broth))
- 3 pcs stewed pork spin((for 1 serving))
- 400 mlstock((for 1 serving))
- 160 gpork spine broth((for 1 serving))
Preparation
How to Make the Stock
1. Bring water to a boil. Add the pork spine and boil for 10 minutes without closing the lid. Once boiled, remove the pork spine and set it aside.
2. Bring water to a boil. Boil the pork spine again. Pound the saamkler (whole white pepper, garlic and coriander root), put the mixture in a cheese cloth and add it to the pork spine stock pot to remove the strong meat odor.
3. Add flavor to the stock by adding the pork-flavored seasoning. Spoon out the fat and foam. Continue to boil for about 1 hour and then turn off the heat.
How to Make the Pork Spine Broth
1. Mix together the bird’s eye chilis (roughly blended), lime juice, fish sauce, white soy sauce and Ajinomoto Plus MSG. Stir to combine the ingredients.
2. Add sliced culantro and coriander.
3. Use 3 pcs of cooked pork spine per serving. Mix together the stock and the broth, pour it over the cooked pork spine and serve.