hipcook's Reviews
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Original Thai Cookbook
By Jennifer Brennan
Perigee Trade - 1984
Sweet Pork (Moo Wan) : page 159
A delicious and complex treatment for pork. The mix of salt, sweet, and the acrid funkiness of fish sauce calls barbecue to mind. Brennan says this is the "Thai equivalent of ham" and I can easily see making a big roast of this and spreading it out over multiple dishes. (However, I used it as a treatment for pork chops, and while I'm afraid they came out a bit dry, they weren't at all tough and the flavor was delightful.)
useful (1)