A typical gop-gam dish to eat as a snack or with alcoholic drinks. This one is fatty pork garnished with crunchy (fried) kaprow basil leaves. We love our snack food in Thailand!
Ingredients 
20 gms Large Kaprow Leaves
300 gms Pork with Rind and Fat (3 layer pork)
1 Teaspoon Flaked Chillies
1 Teaspoon Dark Soy Sauce
1 Teaspoon Lime Juice
1 Teaspoon Fish Sauce
Sliced Kaffir Lime Leaves
Sliced Red Onion
Sliced Garlic
Garnish
Sliced Coriander Leaves
Sliced Mint
Preparation
1. Clean the kaprow leaves, dry them and drop them into hot oil to just crisp up, this only takes around a minute. Set aside on kitchen paper to drain.
2. Boil the three layer pork in water for 10 minutes to cook it, chop it into tiny strips.
3. Mix the pork with the other ingredients, and shallow fry for 2-3 minutes.
4. Garnish with the fried kaprow leaves, coriander and mint.
Comments (4)
hi appon,
i was planning on making a green papaya salad tonight so i thought i would try this pork recipe too...but when you say 3 layer pork, is that like pork belly? normally i use pork belly in soups or cut up instead of pancetta- it can also be braised...is that what i'm looking for?
thanks,
tanya
[Appon]Yes, or any thick cut pork with fat and skin on it.
Posted by tanya | March 31, 2007 11:10 AM
Posted on March 31, 2007 11:10
hi appon:
i open asian restaurant.i realley want mark some good food of thailand.your recipes is good for home.but for restaurant need mixed Sauce,fast cooking. you can help ?
thanks.
charlie
[Appon] There are a number of dishes that can be made in batches and keep for the day. A friend of ours (Chinese) owns a restaurant and sells these (with rice):
http://www.khiewchanta.com/archives/main-courses/pork-recipes/pan-cooked-sweet-thai-ribs-sy.html
http://www.khiewchanta.com/archives/curries/red-curried-duck-gang-pate-pet.html
There's also the quick deep fry dishes:
http://www.khiewchanta.com/archives/fried-dishes/fried-seafood-fish/spicy-fish-pa-chorn-sam-rort.html
It's not so difficult with Thai dishes, very few of them require long cooking.
But this one if probably the best option, most of the ingredients can be made ahead of time and it's simply assembled when ordered:
http://www.khiewchanta.com/archives/main-courses/pork-recipes/pork-noodle-rice-paper-parcels.html
My Chinese friend sells a lot of these, the customer really enjoy assembling it.
Posted by charlie | April 5, 2007 3:56 PM
Posted on April 5, 2007 15:56
Hi Appon,
I tried your spicy suki Sauce recipe, and very pleased with it. Thank you.
I have a question for you.When I make Phad Thai, the noodles always stick together, like a big lump of noodles.How can I solve that problem?
[appon]I can think of a few causes. Overcooking, leaving too much water in the noodles before cooking etc. For fresh noodles cook for a very sort space of time. For dried noodles soak them just before using them, then drain and fry immediately.
Posted by varunee | May 17, 2007 1:56 PM
Posted on May 17, 2007 13:56
Hi Appon,
I have tried some of your recipes ,they're very good. I have a question for you,how can i keeps the noodles from sticking together when I make Phad Thai?
Sincerely,
Varunee
[appon]I can think of a few causes. Overcooking, leaving too much water in the noodles before cooking etc. For fresh noodles cook for a very sort space of time. For dried noodles soak them just before using them, then drain and fry immediately.
Posted by varunee mcgowan | May 18, 2007 3:50 AM
Posted on May 18, 2007 03:50