[THAI] moo maw fai (Pork Hot Pot)
1 small pig's liver
2 small pig's kidneys
1 small pork tenderloin
1 pound of belly pork or "streaky" bacon, with the rind (skin) on.
10 cups of nam sup (basic soup stock)
4 Tablespoons of nam pla (fish sauce)
3 tablespoons of nam prik pao (chili paste in bean oil)
3 tablespoons of red curry paste
6 pieces of lemon grass, 2" long, bruised
2 Tablespoons kha (galangal), ground
1 teaspoon kapi (fermented shrimp paste)
1 teaspoon prikthai (black pepper), freshly ground
1 teaspoon palm sugar
1 teaspoon prik pon (powdered red chilis)
1 Tablespoon oyster sauce
1 tablespoon dark soy sauce
3 Tablespoons of hom daeng (shallots), thinly sliced
1 Tablespoon of kratiem (garlic), thinly sliced
1 cup mint leaves
1 cup bai kaprao (holy basil leaves)
2 cups of Chinese cabbage (or lettuce, cabbage or kale)
half a cup of bai chi (coriander/cilantro leaves)
1 cup of Thai eggplants
1 cup of (mixed) mushrooms
Trim the liver, kidneys, and tenderloin to bite sized pieces,
discarding the hard core of the kidneys. Carefully slice of the
outer layer of fat and skin from the belly pork, and dice it, then
dice the remaining belly pork.
In a wok, over medium heat, stir fry the pieces of belly pork skin
with fat attached, until the fat begins to render freely to form
a pool of oil in the bottom of the wok. Now add the rest of the
belly pork and stir fry with the heat as high as possible (bearing
in mind that pig fat smokes at a low temperature, so be careful),
to make the meat and skin well cooked, and crispy, then using a
slotted spoon or wok strainer, remove the meat and skin, and place
it on kitchen towels to drain.
Saute the shallots and garlic, until golden and crispy. Remove,
drain and reserve.
Turn the heat down to medium-low (when the temperature settles, a
clean chopstick, placed in the oil, should just form a coating of
small bubbles). Now gently stir fry the liver, kidneys, and
tenderloin, until just cooked through. Remove and reserve it for
In a saucepan, bring the stock to a gentle boil and add the other
ingredients for the liquor, stirring to combine and then tasting
and if necessary adjusting the flavor balance (by adding extra
curry paste, fish sauce, or sugar). You may also optionally add a
tablespoon of lime juice at this stage.
When the liquor is to your taste, transfer it to a heated Fire Pot
or fondue pot (or an electric "slow crock" can be used).
The mint, basil, Chinese cabbage, and cilantro leaves, together
with the cooked shallots and garlic and the crispy belly pork (and
optionally the skin), are tossed to form a salad. Place the eggplants
and mushrooms in two small bowls next to the Fire Pot.
Basically diners place some of the salad in a soup bowl, heat up
a selection of pork, eggplant and mushrooms, and add them, together
with a helping of the soup liquor to the bowl, season liberally
(usually with prik dong (pickled chilis), prik pon (chili powder),
and sugar, though dark soy, Worcestershire sauce, and ground pepper
may also be added.
This dish, together with a plate of vegetable crudites and a suitable
nam prik (dipping sauce), would be a natural accompaniment for a
dinner with, say, a curry, fried fish in sweet & sour sauce, and
maybe a steamed chicken in ginger and chili sauce, for 8-10 diners.
It could also, on its own form a hearty luncheon for 5-6 diners.