Pork Larp À La Chiang Mai – Larp Chiang Mal Muu

I N F O This larp originates from the Chiang Mai area in northern Thailand and differs from those of other regions. It resembles a thick, spicy-smelling curry: a mixture of white and black peppercorns is used for the paste – this and the use of long pepper and macquem indicate the Burmese origin of the dish. No lime juice or other souring agents are used, and this accounts for the idiosyncratic style of this larp; if necessary, the paste is moistened with soup or water.

C O M P E T I N G The first thing to do is to cook the paste: Grind the ingredients in order in a mortar to a smooth paste.

Coarsely chop the pork ribs and simmer in salted clear soup or salted water until tender – 5 to 10 min – with a little waste of galangal root and lemongrass from the paste, if desired. As soon as you can touch the ribs, cut meat from bones and chop coarsely.

Chop garlic with salt. Heat lard or possibly oil in small saucepan and roast garlic mixture until golden brown. Add paste and cook until fragrant. Season with sugar and fish sauce. Add pork and moisten with a tiny bit of water or cooking liquid, if desired. Simmer gently for about 5 minutes, moistening further if necessary. Add remaining ingredients and bring to table in a small baking dish.

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