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.

These parcels are made from fried pork and herbs, wrapped in a pastry made from steamed rice flour and starch and served with a sweet and sour sauce. The pastry is cooked separately from the filling and it’s very different from the cooking methods you may be use to. The actual pastry mix is liquid when uncooked. In order to cook it, you need to tie a cheese cloth or clean handkerchief tightly stretched over the top of a pan of water.

The pan is then put on the heat, the water boils, and the steam rises through the cloth. The liquid pastry is poured onto the cheese cloth with a ladle and the ladle used to spread the mixture over the cloth. It cooks very quickly due to the steam and can be peeled off. The aluminum pan from a Thai Steamer is perfect for this.

Ingredients for Pastry (Makes 15)

• 75 gms Cassava Starch (or Corn Starch)
• 140 gms Rice Flour
• 1 Teaspoon Sugar
• 350 ml Water

Equipment for Making Pastry

• Steaming Pan
• Cheese Cloth
• String to Cloth With

Ingredients for Filling

• 100 gms Pork Mince
• 40 gms Coriander Leaves
• 40 gms Spring Onion
• 1 Tablespoon Chopped Garlic
• 2 Tablespoons Maggi Sauce (Savory seasoning sauce)
• 2 Tablespoons Oil

Preparation

1. Oil a frying pan, add the garlic, pork, spring onion, chopped coriander leaves and Maggi sauce.
2. Fry until the pork is cooked, and set it aside.
3. Half fill a steaming pan with water, cover with a cheese-cloth and tie the cloth so that it is tight and flat over the top of the pan. Put the pan onto heat to boil.
4. Mix the rice flour with the cassava starch, water and sugar to form the liquid pastry.
5. When the pan is boiling, ladle some of the flour mix onto the cloth and spread it around quickly using the ladle. Place a lid over the pastry and let it cook for a minute.
6. Spoon some of the filling mixture onto the centre of the pastry and fold the edges over to form a parcel around the meat. A spatula is useful to fold the pastry over. Once you’ve done that you can move it to a plate.

Ingredients for Sweet Sour Dipping Sauce

• 4 Tablespoon Sugar
• 30 ml Water
• 70ml Tamarind Water or Lemon Juice
• 1 Teaspoon Salt
• 1 Teaspoon Spring Onion
• 2 Teaspoon Chopped Crushed Peanuts

Preparation

1. Mix the tamarind water with the sugar, salt, and water put it on a meduim heat until the salt and sugar are dissolved.
2. Add the spring onion and peanut in and leave it to cool. It should be served warm.

Serve With

• Lettuce
• Fried Garlic
• Chilli
• Coriander
• Mint

Satay sauce is normally served as a side sauce to chicken or pork. It is however a lot more versatile! This is one use for this sauce, I’ve stuffed in inside pork meat and made a satay burger. Another part of pork satay is the cucumber and chillies in a sweet sauce, I’ve used that as the topping, together with onions. For the photograph, I squeezed the burger to show you some sauce!

Ingredient  For Peanut Butter Sauce
200 gms Unsalted Peanuts
2 Tablespoons Sugar
1 Teaspoon Salt
1 Tablespoon Chilli Paste
1 Tablespoon Soy Sauce
150 ml Water

Preparation for Peanut Sauce
1. Blend the peanuts with salt, sugar, soy sauce, and chilli paste in a food processor until the peanuts form a smooth sauce.
2. Add the water into the peanut mix and blend again.
3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.

Ingredient  For Burger
200 gms Ground Pork
Salt & Pepper

Preparation
1. Mix the pork with the salt and pepper.
2. Flatten it out into patties (flat circles).
3. Spoon in some of the satay sauce.
4. Place another pork circle over the top and press the edges to seal it in.
5. Fry gently until cooked through.
6. Serve with your favorite toppings, or the spicy sauce below.

Ingredient  For Cucumber Salsa
Chopped Cucumber
Chopped Red Chillies
3 Tablespoons Vinegar
3 Tablespoon Sugar
1 Teaspoon Salt

Preparation
1. Heat the vinegar salt and sugar until the liquid thickens.
2. Mix in chopped cucumber and chopped chillies.

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.

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.

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

Skewered pork & green pepper (like a Kebab) but served the way we eat it at home, with a chilli and garlic sauce.

Ingredients
400 gms Pork Meat
30 gms Green Pepper
30 gms Onion
2 Tablespoons Light Soy Sauce
1 Tablespoons Dark Soy Sauce
1/2 Teaspoon White Pepper
Wooden Sticks
8 Bird Chillies
2 Garlic Cloves
1 Tablespoon Fish Sauce
1 Tablespoon Vinegar

Preparation
1. Preheat the oven to 200 degrees Celsius.
2. Clean the pork and chop it into 3cm cubes, mix with light soy sauce, dark soy sauce and white pepper. Marinade it for at least 20 minutes.
3. Chop the green pepper and onion into similar 3cm square sized pieces and skewer the pork, onion and pepper onto the sticks. Grill in the oven until cooked.
4. For the sauce, into a blender place bird chillies, garlic, fish sauce and vinegar and blend them together. Alternatively you can pound them in a Thai mortar.
5. Spoon the chilli sauce over the pork kebabs, it does not need to be cooked.

Serve With
Coriander Leaves
Lettuce

This sausage pizza uses Thai pork sausage. A steamed sausage you make yourself from good quality pork, making this pizza completely hand made. I’ve also added a little Thai chilli paste to spice it up, you can omit this if you don’t like spicy foods.

Ingredients
30 gms Sliced Pork Sausage
30 gms Chopped Red Pepper
2 Tablespoons Chopped Spring Onion
2 Tablespoons Chopped Coriander Leaves
2 Tablespoons Fish Sauce
2 Tablespoons Light Soy Sauce
1 Teaspoon Sugar
1 Teaspoon Chilli Paste with Soya Bean Oil
1/4 White Pepper
2 Tablespoons Oil
2 Garlic Cloves
50 gms Grated Mild Cheese

Ingredients  for Dough
100 gms Wheat Flour
1 Tablespoon Fresh Yeast
1 Tablespoon Oil
1 Level Tablespoon Sugar
1/4 Teaspoon Salt
Water

Preparation
1. Mix the yeast with the sugar and 2 tablespoons of water, stir and leave it to foam for 5 minutes.
2. Mix the flour, oil, the yeast mix, salt and enough water to form a dough. Add the water a little at a time, and mix until the flour forms a stiff dough.
3. Knead the dough (pull and fold it repeatedly) to strengthen it.
4. Cover with damp kitchen paper and leave in a warm area for the dough to rise. I leave it for 30 minutes in the sun.
5. For the topping, heat oil into a frying pan.
6. Chop the garlic and add to the pan and fry for 10 seconds to just release the garlic smell.
7. Add all the other ingredients and fry for 2 minutes.
8. Heat the oven to 190 degrees celsius.
9. Roll the dough into a pizza shape.
10. Place on a baking tray and precook the base for 5 minutes, this will prevent it getting soggy when the topping is added.
11. Add the topping (but not the cheese) and cook for another 5 minutes.
12. Add the cheese and cook to just finish off the pizza.

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