Cucumber and Pork with Egg

Name: Cucumber and Pork with Egg (Taeng Gwaa Pat Muu Sy Kai)
Cuisine: Thailand
Ingredients: 15 mL (1 tablespoon) safflower oil; 2 cloves garlic, crushed with a pinch of salt; 2 cloves garlic, crushed with a pinch of salt; 100 g (4 oz) pork belly or fresh bacon, steamed and cut into 2 cm (¾ in) cubes; 100 g (4 oz) pork belly or fresh bacon, steamed and cut into 2 cm (¾ in) cubes; 1 small cucumber, roll cut; 2 eggs, beaten; 15 mL (1 tablespoon) fish sauce; 1 teaspoon white (granulated) sugar; 2 tablespoons fresh coriander (cilantro) leaves; 1 teaspoon white peppercorns, ground

Taeng Gwaa Pat Muu Sy Kai

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS IS QUITE delicious when eaten with Nam Prik Kapi (Prawn Paste Relish). As an alternative, substitute pumpkin and prawns for the cucumber and pork.

Ingredients

15 mL (1 tablespoon) safflower oil
2 cloves garlic, crushed with

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

In a wok heat the oil over a high heat, add the salted garlic and fry until it begins to colour.

Add the pork and fry for 4 minutes over a high heat. Add the cucumber and fry for about 3 minutes, or until the cucumber begins to turn translucent.

Add the eggs and cook for a further 3 minutes, then add the fish sauce and sugar, stir for a few moments until dissolved. Serve sprinkl