Food Around The World: Part I

PulledPork

Pulled Pork, El Salvador

NassiCampurNasi Campur, Indonesia

RotisseriChickenCaribbean Chicken, Honduras

goatandriceFried Goat, SenegalStewedBeef

Stewed Beef, Belize

VeggieRiceCurryVegetable Curries, Sri Lanka

PadThaiPakPad Thai, Thailand

ChickenKebabChicken Kebab, Turkey

IMG_2470Rotisseri Chicken, Mexico

FriedChickenFried Chicken, Belize

AssortedMeatAssorted Meats, Taiwan

BoiledChickenBoiled Chicken, Guatemala

VeggieDhalBahtDhal Bhat, Nepal

IMG_7382Chopped Roti, Sri Lanka

moleChicken Mole, Mexico

ChickenBBQBBQ Pork, Honduras

PotatoCurryDhalChicken Curry, Malaysia

VeggieDhalBaht3Veggie Dhal, Sri Lanka

P1010281Quesadillas, Mexico

Recipe From Thailand: Kao Kah Moo

Screen shot 2013-06-09 at 18.28.52Kao Kah Moo is a traditional Thai pork dish. It is often served in street stalls and in shopping center cafeterias. Here is how to make it!

Ingredients:

1 pork shank about 2 lbs

3 cups peanut oil

6-8 cups water (enough to cover the meat)

5-6 fresh coriander plants (cilantro)

5-8 large garlic cloves

10 Sezchuan peppercorns

2 whole star anise

2 small cinnamon sticks

6 black peppercorns

1 teaspoon black soy sauce

3 tablespoons thin soy sauce

2 teaspoons course sea salt

2-4 tablespoons sugar (to your liking)

1 teaspoon Chinese five spice powder

5 hard-boiled eggs peeled (optional)

1.5 cups pickled mustard green

10 stems fresh bokchoy, steamed

2 cups steamed jasmine rice

Method:

Heat peanut oil in a wok or large pan over a medium heat. Add pork shank and turn up heat. Fry until golden brown on both sides. Remove shank from the oil.

Smash the garlic, peppercorns and cilantro into a fine paste and set aside.

Place the fried pig led into a pot and cover with water. Add garlic paste mixture, star anise, both soy sauces, cinnamon, salt, sugar, five-spice, and eggs.

Bring pot to a boil and then reduce the heat. Cook for another 2-3 hours or until the meat becomes tender.

While the pork is cooking, thinly slice the pickled mustard green and squeeze out the pickling juices. Then boil it 1 cup of water until water evaporates. Set aside.

Just before the meat if finished, cook off rice, steam bokchoy and put together chili sauce.

Chili Sauce Ingredients:                                                                                                                                                                                                    

2-3 Thai chili peppers

½ cup vinegar

1 teaspoon salt

Method:

Smash Thai chili peppers into paste and add to vinegar and salt in a small bowl.

Serve alongside the dish.

Serve:

Serve the cooked meat over steamed Rice, topped with pickled mustard green alongside steamed bokchoy, boiled eggs and chili sauce. Use the extra liquid from stewing the pork as gravy.