Fried Sour Pork

Name: Fried Sour Pork (Pad Som Sin Moo)
Cuisine: Luang prabang
Ingredients: lime (juice, from 1 small lime or half a larger one); ground black pepper; lime (juice, from 1 small lime or half a larger one); 2 (small) heads of garlic—the cloves separated, bruised and finely chopped; 1 fully grown coconut, to be husked and split open—then grate the meat to produce two extractions, each of small quantity; salt and fish sauce; 2 (small) heads of garlic—the cloves separated, bruised and finely chopped; pork fat; salt and fish sauce; chopped coriander leaves; chopped spring onion leaves; 1 fully grown coconut, to be husked and split open—then grate the meat to produce two extractions, each of small quantity; 20 straight-bulbed spring onions, cut very close to the head, leaving just a little bit of the green part; 30 (small) peeled shallots, fried in pork fat until golden; 30 (small) peeled shallots, fried in pork fat until golden; 1 plateful of pork, washed and sliced into pieces 5 cm by 3 cm by 1 cm,* then sprinkled with salt and ground black pepper and left on the plate; 1 plateful of pork, washed and sliced into pieces 5 cm by 3 cm by 1 cm,* then sprinkled with salt and ground black pepper and left on the plate; 1 plateful of pork, washed and sliced into pieces 5 cm by 3 cm by 1 cm,* then sprinkled with salt and ground black pepper and left on the plate

Pad Som Sin Moo

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 plateful of pork, washed and sliced into pieces 5 cm by 3 cm by 1</

Asia
Laos
Main course
Side dish
Gluten-free
Southeast Asia

Method

Put a wok on the fire and put a spoonful of pork fat in it. When the fat is hot, add the chopped garlic. Then add the slices of pork and the fish sauce. Fry the mixture until it gives off a good aroma. Next, put in the fried shallots, followed by the coconut milk, enough to cover the pork and shallots. When the pork is well done, taste and check the saltiness.

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