pork

Pork Omelet

Pork Omelet

This "omelet" made with minced pork is a common accompaniment to many Thai meals. In Thai, it's called Kai Geeo Moo Sup. Its mild taste helps to balance a meal where many of the other dishes are quite spicy. You may wish to use a skillet instead of a wok to cook this recipe, since that will make it easier to make the omelette into a thin flat disc. It should be about the size of a dinner plate and about the thickness of your finger.

Pork Red Curry

Pork Red Curry

Don't let the relative simplicity of the ingredients fool you, with the full compliment of fresh ingredients, this curry can be surprisingly complex. That said, finding fresh kaffir lime leaves and sprigs of green peppercorns is probably the biggest challenge you'll face in making this dish, and it really won't taste the same without them. Pork Red Curry You'll want to tear the kaffir leaves before stirring them into the curry.

Pork Stir-Fried with Banana Chilies

Pork Stir-Fried with Banana Chilies

Pork with Banana Chilies This is an extremely light stir-fry that can be served along side hotter curries or stir-fries to balance out a meal. You can use Anaheim or fresh Pepperoncini chilies in place of Banana chili. Ingredients Servings: 4 1/4 lb sliced thin Pork tenderloin 3 pepper Sliced in thin strips Banana Chilies 1 tbsp chopped Shallots 1/2 large thinly sliced Onions 1 tsp chopped Garlic 1 tsp unpacked Brown sugar 2 tbsp Vegetable oil Preparation Heat a wok (or skillet) over high heat.

Pork Stir-fried with Long Beans

Pork Stir-fried with Long Beans

This is a very common Thai stir-fry that makes a frequent appearance, with variations, at many food stalls. Thai cooks will almost always use what translates to "three story pork" for the meat. This is pork meat with a bit of fat and inner skin layer still attached. Since this probably won't appeal to western palates, I've suggested pork loin as an alternative. Pork Stir-fried with Long Beans This recipe also calls for red curry paste - krueng gaeng ped - to be used.

Red Chili Dip

Red Chili Dip

This recipe for Nam Prik Ong makes a small portion suitable as an appetizer for about four people. For larger groups, simply scale it up. Some versions of this recipe call for the addition of a small portion (1 teaspoon) of shrimp paste, a tofu sheet or fermented soy beans. I think the dish does fine without them, as they are difficult to find and the quantities needed are so small.