{"id":6280,"date":"2019-05-31T00:00:00","date_gmt":"2019-05-31T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/tai-dam-pork-stew-aw-tai-dam-sai-sin-moo\/"},"modified":"2024-10-22T22:35:42","modified_gmt":"2024-10-22T22:35:42","slug":"tai-dam-pork-stew-aw-tai-dam-sai-sin-moo","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/tai-dam-pork-stew-aw-tai-dam-sai-sin-moo\/","title":{"rendered":"Tai Dam pork stew (aw Tai Dam sai sin moo)"},"content":{"rendered":"<p><strong>Ingredients\u00a0<\/strong><br \/>\n\u2022\u00a0\u00a04 C water<br \/>\n\u2022\u00a0\u00a01 t salt<br \/>\n\u2022\u00a0\u00a02 T oil\u00a0<br \/>\n\u2022\u00a0\u00a01 stalk lemongrass, trimmed to 10 cm (4 in)\u00a0<br \/>\n\u2022\u00a0\u00a02 chillies (or more to taste)<br \/>\n\u2022\u00a0\u00a0\u00bd t chicken stock powder\u00a0<br \/>\n\u2022\u00a0\u00a0Pinch salt\u00a0<br \/>\n\u2022\u00a0\u00a0200 g (6 oz) pork, sliced thinly Additional water (if needed)\u00a0<br \/>\n\u2022\u00a0\u00a0\u2153 C ground, roasted rice\u00a0<br \/>\n\u2022\u00a0\u00a01 bunch Chinese greens with yellow flowers (pak kaat kuang tung), cut into 5 cm (2 in) pieces<br \/>\n\u2022\u00a0\u00a01 bunch dill, 2 fingers-width, washed\u00a0<br \/>\nServes two to four depending on the number of accompanying dishes.<\/p>\n<p><strong>Method\u00a0<\/strong><br \/>\n1.\u00a0Put the water and salt in a medium pot and bring to the boil.<br \/>\n2.\u00a0Meanwhile, heat a wok or frying pan. Add the oil and when it is hot, stir fry the lemongrass, chillies and sliced pork for a minute. Season with salt and chicken stock. Fry 1 minute more until the meat changes colour and is lightly cooked.<br \/>\n3.\u00a0Add the meat mixture to the boiling water. Reduce heat, and then simmer for 5 minutes or longer for really tough meat.<br \/>\n4.\u00a0As the meat becomes tender, stir in the ground, roasted rice. Stir constantly, very gently simmering the stew as the rice thickens it (at least 7 minutes).<br \/>\n5.\u00a0Add the Chinese greens. Simmer. Remove the stew from the heat when the vegetable stems are cooked, but still crisp (about 3 minutes). Taste and adjust salt. 6. Cut the dill into 5 cm (2 in) lengths and stir in.<br \/>\n6.\u00a0Ladle into a serving bowl and serve with sticky rice, a jeow and a stir fried dish or grilled meat.\u00a0<br \/><strong>Variations<\/strong><br \/>\n\u00a0\u2022\u00a0Use chicken, turkey, duck or tofu.\u00a0<br \/>\nInformation by Food from Northern Laos (<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<\/p>\n","protected":false},"template":"","format":"standard","story-type":[246],"class_list":["post-6280","story","type-story","status-publish","format-standard","hentry","story-type-meat-poultry"],"acf":{"pkl_story_headline":"This is a favourite dish in Luang Namtha Black Tai villages.","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6285,"pkl_story_video":"","pkl_story_image_credits":"Kees Sprengers (\u0e9b\u0eb6\u0ec9\u0ea1\u0eaa\u0eb9\u0e94\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0e82\u0ead\u0e87\u0ec0\u0eae\u0eb7\u0ead\u0e99\u0e9e\u0eb1\u0e81\u0e97\u0ec8\u0eb2\u0ec0\u0eae\u0eb7\u0ead)","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6280","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6280"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}