“Phlearn phung” or what I think is translated to “jubilant belly” is a term Thai’s often use to define food that leaves you so super satisfied. This dish totally falls in the above-mentioned category.
Ingredients: – (makes 6 small sized cutlets)
- 500gms pork shoulder
- 4-5 coriander roots
- 3 whole black pepper
- 2 tbsp fish sauce
- 1 egg
- 2-3 tapioca flour
- 1 cup cooking oil
- Finely chop the coriander roots.
- Pound the coriander roots along with black pepper.
- Mince or blend the pork shoulder.
- In a large mixing bowl, combine all the ingredients together. Leave to marinate for at least 30 minutes.
- Heat oil in a frying pan; meanwhile make flat cutlets of the mixture in the bowl.
- Once the oil is hot, lower the flame and fry 3-4 cutlets at a time.
- Flip the cutlet over and over until you get a golden brown colour to it. Strain them out on a kitchen paper for a few minutes before serving.
If you are serving this dish with a side of egg drop soup, please read on…
Ingredients (for the egg drop soup)
- 2 bowls stock
- 1 whole Egg
- 1-2 tsp soya sauce
- spring onions, finely chopped (optional)
- Bring the stock to a boil.
- Beat the egg and pour in into the boiling soup.
- Stir immediately with a laddle.
- Season the stock with soya sauce as according to taste.
- Turn off it. Garnish with spring onions.