This dish is a spicy meat side dish normally eaten with sticky rice. It is chunky, making it ideal to eat with your fingers. In Thailand as with many cultures, there are many dishes you eat with your hands. Ensure you clean your hand thoroughly, take a chunk of sticky rice, and, using the sticky rice to cover your fingers, grab a chunk of the minced pork, then eat.

Ingredients for Family

• 400 gms Pork Mince
• 20 gms Fresh Red Chill
• 2 Tablespoons Flaked Dried Chilli
• 5 Kaffir Citrus Leaves
• 10 gms. Coriander Leaves
• 10 gms. Spring Onion
• 4 Tablespoons Fish Sauce
• 1 Tablespoon Toasted Rice
• 2 Tablespoon Lime Juice
• 2 Tablespoons Water
• 10 gms. Fresh Mint

Preparation

1. Put the pork mince into a frying pan.
2. Slice the citrus leaves into small pieces, add to the frying pan.
3. Chop spring onions, fresh chilles and coriander and add to the pan.
4. Add fish sauce, lime juice, flaked chillis, toasted sticky rice and water to the pan.
5. Turn the heat on high and fry it until the pork is cooked.
6. Serve garnished with the mint.

Serve With
Steamed Sticky Rice
Salad vegetables like Lettuce, Cucumber, Long bean or Cabbage.

I really enjoyed the yellow curry Turkish style sandwich I made the other week, and so I wanted to try something in the same vain. Here I made a Thai red pork curry, scooped out the centre of a large french loaf and fill it with the curry.

Ingredients
30 gms Green Beans
230 ml Evaporated Milk or Coconut Milk
1 Tablespoon Red Curry Paste
1-2 Teaspoons Sugar
50 gms Pork Meat
1 Tablespoon Oil
Large Round Loaf of Bread

Preparation
1. Chop the pork Meat into small square. Fry in the oil over a medium heat.
2. Add the red curry paste, and stir fry for a few seconds to release the flavours.Add the milk, fish sauce, green beans, and sugar and cook for 2 minutes.
3. Slice open the bread, and scoop out some of the inside to make a bowl.
4. Fill the bread with the curry, including the sauce which will soak into the bread.
5. I served this like a cake, cutting wedge shaped slices of bread and spooning the curry on the plate.

To you this is a variation of an eastern Turkish dish, to me this is a western dish! Inside the turkish bread is a typical Thai soft yellow curry for a Thai flavour with a western twist.

Ingredients
Turkish Bread
250 gms Pork Steak Meat
220 ml Coconut Milk
50 ml Evaporated Milk
1 Teaspoon Yellow Curry Paste
1/2 Teaspoon Salt
1 Teaspoon Sugar
20 gms Chopped Onion
4 Garlic Cloves Chopped
2 Tablespoons Oil

Preparation
1. Chop the pork into cubes, fry in oil until the pork is half cooked and a little browned.
2. Add the chopped garlic, chopped onion and fry for another 30 seconds.
3. Add the sugar, salt, yellow curry paste, evaporated milk and coconut milk and simmer until the sauce has reduced to half.
4. Slice open the turkish bread and spoon inside

We don’t use bread much in Thailand, its strictly for snacks and treats and this recipe is no different. Each square of bread is coated with seasoned pork mince and egg and grilled.

Ingredients  for 2-3 People
100 gms Pork Mince
1/3 White Pepper
1/2 Teaspoon Salt
1-2 Eggs
Sandwich Breads
Black Sesame Seeds
White Sesame Seeds

Preparation
1. Mix the pork mince with the salt and pepper.
2. Spread the pork over the bread until its all used up.
3. Whip the eggs, dip the bread, pork-side-down, into the eggs.
4. Garnish with black and white sesame seeds.
5. Cut into squares.
6. Bake in an oven at 180 degrees celsius until they are cooked.

These ribs are pan cooked with teriyaki seasoning for a more moist rib than is possible with oven or grill cooking. The meat should be tender after cooking and practically falling off the bone. The best way to get this is to cook them very slowly for a long time. When I make these, I simmer them until the water has nearly gone, then leave them overnight sitting in the pan, top up the water again, and simmer again until the water has reduced down again.

Ingredients
500 gms Pork Ribs
3 Tablespoons Red Teriyaki Powder
400 ml Water

Preparation
1. Clean the pork ribs and chop to 5-6 cm lengths.
2. Mix the pork ribs with teriyaki powder and water together in a saucepan.
3. Bring tot he boil, then lower the heat and simmer over a medium heat until the water has reduced by 80%.
4. For the best ribs, leave them in the pan overnight, top up the water the next day and repeat the cooking. If you want, you can cook lots of ribs and serve them over several days, topping up and simmering down.

Serve With
Fragrant Rice
Pickled Cabbage

This recipe is a blend of Thai yellow curried pork, coriander leaves, mint and lettuce served in pita bread. If you like Greek food and Thai food, why not mix the two and fill a pita bread with a Thai curry. This is a particularly way to serve Thai flavours to people who don’t like rice, the pita bread substitutes for the rice in this dish.

Ingredients  for 2 People
4-6 Pita Breads
300 gms Pork Meat
2 Tablespoons Yellow Curry Paste
2 Tablespoons Maggi Sauce
1/4 Teaspoon Salt
1 Teaspoon Sugar
100 ml Coconut Milk
100 ml Water
1 Tablespoon Oil
30 gms Chopped Onion
2-3 Garlic Cloves Chopped

Garnish
Lettuce
Sliced Tomatoe
Cucumber Cubes
Corander Leaves
Mint Leaves

Preparation
1. Heat the oil in a frying pan on a medium heat, add the chopped garlic and onion and fry for 1 minute.
2. Chop the pork into small cubes, add to the frying pan and fry until half cooked.
3. Add all the other ingredients (coconut milk, curry paste, etc.) and continue frying on a low heat for 5 minutes, until everything is cooked through.
4. Warm the pita breads for a few minutes. Cut down the edge with a knife and slide your fingers in to open the bread pocket.
5. Fill the the fried pork, and the garnishes.

These stuffed green peppers have a spicy chilli centre, if hot Thai chillies are not to your tastes, you can omit it.

Ingredients
4-5 Green Peppers
40 gms Pork Mince
4 Slices Wholewheat Bread
2 Garlic Cloves
1/3 Tablespoon White Pepper
1 Teaspoons Salt
2 Tablespoons Fish Sauce
2 Tablespoons Oil
2 Tablespoons Chopped Spring Onions
4-5 Red Chillies

Preparation
1. Clean the green peppers and cut to 5 cm lengths.
2. Soak the bread with water for 1 minute and squeeze out the excess water.
3. In a blender, mix the pork mince with the garlic, white pepper, salt, chopped onion, fish sauce, and oil. Blend until you have a smoother stuffing. Then mix in the bread.
4. Stuff the green pepper pieces, chop the chillies into 3 pieces and push one piece into the center of each stuff chillie piece.
5. Cook in the oven, on a greased tray at 170 degree Celsius for 20 minutes.

It’s called a sandwich, but the sauce is soaked into the bread and you may prefer to eat this with a knife and fork. A good wholemeal bread is better for this recipe, it has to stand up to the strong cinnamon flavours in the pork filling.

Ingredients
12 Slices Sandwich Bread
250 gms Pork With Fat and Skin
300 mls Water for Boiling
1/3 Teaspoon White Pepper
2 Teaspoons Salt
4 Boiled Eggs, Shelled
2 Tablespoons Dark Soy Sauce
2 Tablespoons Light Soy Sauce
2 Tablespoons Sugar
1 Tablespoon Fish Sauce
1 Teaspoon Ground Cinnamon
1 Tablespoon Chopped Coriander Leaves

Preparation
1. Boil the water and salt. Slice the pork and put into the boiling water to cook for 5 minutes.
2. Remove the pork and chop into bite sized pieces, (keep the water).
3. Bring the water back to the boil and add all the remaining ingredients. Continue boiling until the sugar has dissolved.
4. Add the thin sliced pork again and simmer over a medium heat until the sauce has reduced and the sauce is thick. Stir the pork while it simmers to get it well coated in the sauce.
5. Make the sandwich filled with a layer of meat, a layer of sliced boiled egg and pour some of the sauce over the filling.

Serve With
Lettuce
Tomato
Cucumber

A very simple stir fry red pork curry with a plenty of fresh vegetables. This dish plus rice makes a complete meal of meat and vegetables.

Ingredients  for 2 People
150 gms Pork
50 gms Cut Green Beans
50 gms Baby Corn
200 ml Coconut Milk
50 ml Water
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
3 Tablespoons Oil
2 Tablespoons Red Curry Paste
2 Kaffir Citrus Leaves
2 Red Chillies

Preparation
1. Cleaning the pork and chop it into strips.
2. Put the oil in a frying pan, add the curry paste in and fry over a medium heat to release the curry fragrance.
3. Add the pork and fry for a further 2 minutes.
4. Add the coconut milk, fish sauce, sugar and water and mix.
5. Chop the grean bean and baby corn and fry for 10-20 seconds.
6. Slice the kaffir leaves and chillies very finely.
7. Serve the curry on a plate topped with the kaffir and chillies.

Serves With
Hot Rice

This dish is a spicy Thai curry softened with coconut milk. Do not omit the coconut milk it is essential to the dish, but the vegetables can be interchanged with western vegetables. If you can’t get the green aubergine, use a suitable green frying vegetable rather than purple kind. The curry is ready mixed paste commonly used in Thailand, you can get this from an Asian grocer.

Ingredients  for 2 people
100 gms. Pork
50 gms. of ready make red Curry paste
200 ml. Coconut Milk
100 ml. Water
50 gms. Green Bean
50 gsm. Green Aubergine
1 Tablespoon Oil
1 Tablespoon Fish Sauce
1 Teaspoon Sugar
1 Teaspoon Salt

Serve With
Hot Fragrant Rice

Preparation
1.Clean pork and chop into small bite sized pieces.
2. Slice the green aubergine and chop the green beans into 3 cm pieces.
3. Put half the coconut milk (100 ml). in a hot pan until the coconut steams and turn the gas down to medium
4. Add the red curry paste and stir it until the coconut and curry are mixed together.
5. Add the pork and stir again until the pork is cooked.
6. Add fish sauce, sugar and salt to taste.
7. Add the remaining half of the coconut milk and the water and bring to the boil.
8. Add the vegetables and simmer until the vegetables are just cooked