Cured Pork in Coconut Cream – Ion Naem

Perhaps your new favorite bean dish:

I N F O This relish is hearty, subtle and luscious.

T H E R E I T T H E T coconut cream and clear soup to bubble. Season with sugar to taste, tamarind water, 1 tbsp. fish sauce and pepper. Crumble in the cured pork and, when the liquid boils repeatedly, add crab tails and lower the temperature. When the crayfish tails are cooked – after 1 minute – add the remaining ingredients.

Taste: The relish should be creamy, sour, salty and sweet maybe it needs a little bit of fish sauce.

As additions:

– raw vegetables like cucumber, young ginger, spring onions, white turmeric, chicory

– cooked vegetables, exceptionally bean pods

– grilled vegetables, exceptionally Thai melanzane and bamboo shoots

– baked vegetables, such as “betel” leaves and watercress

– stems of Thai basil and coriander

– pickled ginger and pickled red shallots

– grilled squid and cuttlefish respectively

– crispy fish skin

– fried rind

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