This is a sweet rice dish with a savoury pork hair garnish, very typical of the sweet/salt contrasts in Thai cuisine. However, you can omit the pork hair if you wish and eat it as a sweet dessert. You can also stir the pork hair into the egg topping if you prefer, I like to just add a lock of pork hair for the intense savoury taste followed by the sweetness of the pudding.

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This is ‘Mu Yong’, literally frizzy pork, also known as pork hair, or pork fibers. You may have seen it in the snacks section of Asian grocers and wondered whether it’s food or for scrubbing plates clean!
It’s made from oven dried pork, the pork is rubbed into fibres or hairs. It has a very savoury taste, similar in taste to barbecue flavour crisps/chips, but without the artificial flavourings. It’s often eaten just as a snack, but it’s also used to add a savoury flavour to some Thai dishes