A Piquant ‘Dry’* Pork Dish

Name: A Piquant ‘Dry’* Pork Dish (Sin Moo Sousi Haeng)
Cuisine: Luang prabang
Ingredients: chopped coriander leaves; ground black pepper; chopped spring onion leaves; fish sauce and salt; (pig’s bones broth); 5 straight-bulbed or ordinary spring onions, heads only, pound finely together; Kaffir lime leaves (about 5); 10 dried shrimps; 3 dried chilli peppers, soaked in water until soft, pound finely together; 1 fully grown coconut—make both first and second extractions of coconut milk from the grated meat; pork, including fat, sliced into pieces of about 5 cm by 2 cm by 1 cm, washed and put in a small plate with salt and ground black pepper added

Sin Moo Sousi Haeng

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

pork, including fat, sliced into pieces of about 5 cm by 2 cm by 1 cm, washed an

Asia
Laos
Side dish
Main course
Gluten-free
Spicy
Southeast Asia

Method

Put a wok on the fire. Pour into it the first extraction of coconut milk and let it boil until the cream separates. Add the pounded ingredients and leave until the mixture gives off a pleasant aroma.

Then add the slices of pork and the fish sauce. Keep stirring until the pork smells good. Add a