Thai pork recipes
31 Thai pork recipes, each written for this site and each saying what its method turns on.
- Boat noodles, sourced from Thailand. A dark spiced beef noodle broth thickened with blood stirred in off the boil. Pork, Beef.
- Chim chum, sourced from Thailand. A clay pot of herb broth on the table, with raw meat dipped in a few slices at a time. Pork, Shellfish, Egg.
- Kaeng hang le, sourced from Thailand. A dry curry with no coconut milk, carried by ginger and tamarind and a long slow braise. Pork.
- Kaeng pa, sourced from Thailand. A waterbased curry with no coconut and no sugar, hot and herbal rather than rich. Pork.
- Kaeng phrik kraduk mu, sourced from Thailand. Pork ribs simmered long in a thin chilli broth, with the ribs cooked before the paste goes in. Pork.
- Khai yat sai, sourced from Thailand. A thin flat omelette folded into a sealed parcel round a filling cooked and cooled first. Pork, Egg.
- Khao chae, sourced from Thailand. Cooked rice rinsed until the water runs clear and served in scented iced water, with side dishes. Pork, Shellfish, Egg.
- Khao kha mu, sourced from Thailand. A pork leg braised whole for hours in five-spice soy until the skin goes to jelly. Pork, Egg.
- Khao khluk kapi, sourced from Thailand. Shrimp paste rice served with its garnishes separate, mixed by whoever is eating it. Pork, Shellfish, Egg.
- Khao mu daeng, sourced from Thailand. Roast pork sliced over rice with a dark gravy thickened separately and poured at the table. Pork, Egg, Tofu.
- Khao tom, sourced from Thailand. Cooked rice dropped into hot stock so the grains stay whole, not boiled down into porridge. Pork.
- Khua kling, sourced from Thailand. Mince dry-fried with paste until no liquid is left at all, and fiercely hot by design. Pork.
- La tiang, sourced from Thailand. A lace of egg drizzled from the fingers into a hot pan, folded round a sweet-salty filling. Pork, Egg.
- Larb, sourced from Thailand. Minced meat cooked in its own liquid and dressed off the heat, with toasted rice powder for body. Pork.
- Mi krop, sourced from Thailand. Vermicelli fried to a crisp nest and tossed in caramel at the last second, eaten immediately. Pork, Shellfish, Egg.
- Mu kratha, sourced from Thailand. A domed pan grilling meat in the middle while a moat of broth cooks everything else. Pork, Shellfish, Egg.
- Mu ping, sourced from Thailand. Pork marinated in coconut milk overnight and basted with it, grilled fast over a high heat. Pork.
- Nam ngiao, sourced from Thailand. A tomato and pork rib noodle broth with no coconut, thickened by dried kapok flowers. Pork.
- Nam tok, sourced from Thailand. A whole cut grilled and sliced, dressed in the larb manner but never minced. Pork.
- Phat kaphrao, sourced from Thailand. A two-minute stir fry where the basil goes in off the heat and must be holy basil. Pork, Egg.
- Phat khi mao, sourced from Thailand. Wide noodles with no sweetness and a great deal of fresh chilli, pounded rather than sliced. Pork.
- Phat mi Khorat, sourced from Thailand. Thin noodles fried dry with a fermented fish sauce, darker and plainer than pad thai. Pork, Fish.
- Phat phrik khing, sourced from Thailand. A stir fry with curry paste and no liquid, where the long beans are half the dish. Pork.
- Phat si-io, sourced from Thailand. Wide fresh noodles charred in a dry hot pan before any sauce touches them. Pork, Egg.
- Rat na, sourced from Thailand. Charred wide noodles under a separate thickened gravy, the two never cooked together. Pork.
- Red curry, sourced from Thailand. The plainest of the coconut curries, thinner than phanaeng and hotter than green. Pork.
- Sai krok Isan, sourced from Thailand. A pork sausage made sour by three days of fermentation on cooked rice, not by any acid. Pork.
- Sai ua, sourced from Thailand. A fresh sausage carrying its aromatics in the mince, grilled slowly in a coil. Pork.
- Sakhu sai mu, sourced from Thailand. Small tapioca pearls worked into a dough with hot water, wrapped round a sweet-salty pork filling. Pork.
- Sukhothai noodles, sourced from Thailand. A sweet-sour pork noodle broth with raw long beans cut in and ground peanuts on top. Pork.
- Thai suki, sourced from Thailand. A plain clear hotpot whose entire character is in the sauce, not in the broth. Pork, Beef, Shellfish, Egg, Tofu.
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