Fried Pickled Cabbage

Name: Fried Pickled Cabbage (Pad Som Phak)
Cuisine: Luang prabang
Ingredients: 4 spring onions—crush the bulbs and cut them into long sections, but only the bulbs and adjacent green parts, not the leaves; 1 piece of three-layer pork, the size of a hand, scraped, washed and sliced into suitable thin slices which are then rubbed with salt, ground black pepper and crushed garlic; 1 piece of three-layer pork, the size of a hand, scraped, washed and sliced into suitable thin slices which are then rubbed with salt, ground black pepper and crushed garlic; 1 piece of three-layer pork, the size of a hand, scraped, washed and sliced into suitable thin slices which are then rubbed with salt, ground black pepper and crushed garlic; 1 piece of three-layer pork, the size of a hand, scraped, washed and sliced into suitable thin slices which are then rubbed with salt, ground black pepper and crushed garlic; 1 medium-sized bowl (capacity about ¾ pint) of som phak kad Meo (pickled cabbage), with the excess liquid squeezed out of it; salt and fish sauce; pork fat (1 small ladleful); chopped coriander; salt and fish sauce; 4 spring onions—crush the bulbs and cut them into long sections, but only the bulbs and adjacent green parts, not the leaves; chopped spring onion leaves

Pad Som Phak

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 medium-sized bowl (capacity about ¾ pint) of som phak kad Meo (pickled cabbage), with the excess liquid squeezed out of it

Asia
Laos
Side dish
Starter
Southeast Asia
Gluten-free

Method

Put a wok on the fire with the small ladleful of pork fat in it. When the fat is hot, fry the sections of crushed spring onion in it. When these give off a good aroma, add the three-layer pork. Keep frying until this turns golden, then sprinkle some fish sauce on it and add just enough water to keep the meat moist. Next, add the pickled cabbage. Taste, and check the saltiness.