Appon's Thai Food Recipes

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Rolled Fatty Pork for Noodles


This rolled, boiled, belly pork forms the centerpiece of noodle dishes, the pork is fatty, but the fat has been cooked down to a delicious melt-in-the-mouth texture. Once it's cooked, it is left cold and sliced as thinly as you can make it, then use it to garnish noodle dishes like the one shown below. Start with three layer pork (pork belly with the fat still attached), the fat is essential, it is what binds the roll together and brings the flavour. Make the roll a day ahead, it needs a long time to boil and to be completely cold before slicing.
Be sure to tie this with proper cord string, and not the plastic kind. The meat roll is browned on the outside in a frying pan, plastic string would melt at this stage if you used it.

5 Tablespoons Dark Soy Sauce
1/2 Teaspoon Ground White Pepper
1 Teaspoon Salt
2 Pork Stock Cubes
Half a large pan of water



The first step it to cut off the skin, it's not needed for this meat roll, but don't waste it. You can deep fry this until it's crunchy, chop it up and add it to the noodle dish as an extra garnish.


Turn the pork belly over, to roll it, just need to trim some of the meat off. If it's too thick it won't roll.


Roll the pork so that the fat side (the side you cut the skin off) is on the inside of the roll. Remember, the fat is what holds the shape of the roll together.
Tie it with strings, loop the string around and thread it back under itself, then pull it tight. then repeat with the next loop, and so on. By looping it this way, you get a better, tighter roll.


Next brown off the outside in a frying pan to add extra flavour.


Into a pan bring the stock ingredients together and bring to the boil, you want a good deep pan, so the liquid reaches the top of your pork. Place the pork roll into this liquid and boil for 2 hours on a low boil. Once it's cooked for the 2 hours, turn off the heat, cover and leave it sitting in the liquid to cool to room temperature, remove it and place it in the fridge until completely cold. Keep this soup stock, you can use it to flavour the noodles. Once the meat is cold, slice as thinly as you can and add a few slices to noodles dishes.


Above you can see a typical noodle plate, here made with fresh egg noodles, boiled for 3 minutes then drained. Slices of the pork roll, thinly sliced cabbage, lettuce, coriander leaves and sliced spring onions for garnish, half a boiled egg, cooked in the stock I made the meat with. I heated up the stock and ladled some over the noodles to give it flavour. If you want extra crunch, you could add some fried crunchy wontons, or perhaps some beansprouts for freshness.

Don't forget to have Thai condiments for noodles on your table.

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This page contains a single entry from the blog posted on January 19, 2012 6:00 AM.

The previous post in this blog was Strawberry & Sticky Rice Swirl (Kao Niew Moon Storberry).

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