Pork

This meat is enormously popular in Thailand and every part of the pig is eaten, from the tips of the ears, to the end of the tail and everything in between. Pork is very versatile and can be combined with a wide range of ingredients: vegetables, rice, noodles, and the pungent spices and aromatics that are used in Thai cuisine. Many of the pork dishes illustrate the Chinese influence in Thai cuisine, including the ubiquitous barbecue-spiced pork and sweet-and-sour pork. For stir-frying, fillet, lean leg and belly (side) are the preferred cuts, while for stews and braised dishes, belly pork is used.