In Thailand, as in China, pork is the ‘red’ meat. Being such a mainstay as a source of animal protein and fat, and being rather expensive as well, pork is treated with great respect. By that I mean that every part of it, from snout to trotter and tail, is utilized. The trick is to make it all delicious as well as edible. This is something that the Thais have mastered, as in this delectable pork belly dish. Note: the fish sauce does not impart a ‘fishy’ taste or aroma.
The cooking ti