Kamphaengphet's Signature Dish: Pork Sau with Crispy Rice
A Kamphaengphet food expert shares the recipe for pork sau with crispy rice, a rare Thai Yai homemade dish traditionally made with fish but now prepared with pork to preserve its ancient cooking methods while adapting to modern times.
Today, Thanarat Nakhonkan, a reporter from Kamphaengphet Province, takes us to taste "pork sau with crispy rice," a special homemade dish traditionally prepared within households that is now increasingly difficult to find because it is not commercially produced.
Benjawan Jiamtan, a 65-year-old local expert, explains that pork sau with crispy rice is a signature dish of Thai Yai people. Historically it was made with fish as the main ingredient, but nowadays pork is used instead to suit modern times and make it easier to prepare, while still preserving its charm and ancient cooking methods.
The main ingredients include ground pork, glutinous rice, garlic, salt, palm sugar, and coconut cream.
Preparation begins with marinating ground pork, garlic, glutinous rice, and salt together for about 20 minutes so the flavors penetrate the meat.
Next, coconut cream is heated in a pan, the marinated pork is added and fried, then seasoned with palm sugar for a balanced taste.
Onions, tomatoes, chilies, and spring onions are added for color and aroma, then garnished beautifully with cilantro.
The traditional way to eat it is to spoon the pork mixture over crispy rice and eat it with fresh vegetables, which gives you a complete taste: crunchy, creamy, and aromatic all at once.
This is another outstanding dish that showcases the charm of the Nakhon Chum community in Kamphaengphet Province.
