North-eastern Pork Stewed หมูใต้น้ำ

North-eastern Pork Stewed หมูใต้น้ำ

Not for the faint hearted. This is a bold, gutsy, hot and spicy Northeastern Thai dish. The food reflects its culture and people where hardship required great resilience and stamina. Northeastern dishes are extreme in flavours not just in heat but also in pungency. Traditionally poor, Northeastern meals are made spicy so little is needed, with sticky rice making up the bulk of the meal.

This dish is normally made with chicken but I used belly pork here.

   Preparation:

1.3pork belly, cut into 2cm slices, seasoned with salt and pepper.

4-5 cloves crushed garlic.

8 sliced shallots.

12cm galangal, sliced.

4 stalks lemongrass, cut into chunks.

A small bunch coriander.

8-10 kaffir lime leaves.

10-15 dry chillies.

10-15 fresh chopped chillies.

   Sauces.

5-6 anchovy fillets.

400ml pork stock.

1-2tbsp fish sauce.

In a casserole pan, cook, without oil,

-pork pieces, with

-anchovy fillets,

-garlic,

-shallots.

-galangal,

-lemongrass,

-1tsp salt.

Cook, stirring occasionally, until the meat pieces have brown, add

-the remaining vegetables, 

-pork stock,

-fish sauce.

Cover with a lid.

Leave to simmer for around 2 hours or until the meat is tender and flaking.

Add 1tsp palm or brown sugar.

Taste and adjust the seasoning.

Stir through chopped spring onions.