Thai cured pork with nahm prik relish

I made this dish on saturday. Nahm prik is a traditional thai relish that goes well with cured pork, deep fried prawns and raw vegetables. It should taste salty, sour and a little bit sweet.

Serves 4
The pork
Leg of pork
Light soy sauce
1/2 cup coconut milk
1/2 cup chicken stock
White pepper
Pinch of salt

The dip (Nahm prik)
1-3 birds eye chillies (deseeded)
4 cloves garlic
1 tbsp shrimp paste
1 1/2 tbsp lime juice
pinch of salt
pinch of sugar
Drop of fish sauce (optional)

Garnish
Handful fresh coriander
4 Spring onion (cut into strips)
1 Cucumber (cut into strips)
Iceberg lettuce

Remove rind and slice the pork along the grain then marinate in the light soy sauce, pepper and salt for as long as possible.
Meanwhile, make the dip by combining all ingredients in a pestle and mortar. Start first by crushing the garlic with the salt, then add the shrimp paste, followed by the chillies. Then the lime juice and finally the sugar and fish sauce. It should taste sweet, salty and sour. Adjust accordingly. Birds eye chillies can be hot and become hotter the more they are pounded in the mortar. One of two maybe enough.
Once the pork is marinated put in a pan and cover with the coconut milk and chicken stock. Bring to the boil, then simmer for an hour or until dry.

Meanwhile cook the rice. For fluffy thai rice, use jasmine rice and wash a couple of times before boiling. Put the washed rice in a small pot and cover with cold water so that the water level is 2 cm above the rice. Put on a lid and bring to the boil then simmer for 10-15 minutes. Do not stir or add salt as this can upset the grains. Once coooked, leave to rest in the pot. It will stay hot for up to 30 mins.

To serve
Serve the strips of pork on a bed of lettuce and sprinkle with spring onions and cucumber with the nahm prik sauce and rice on the side. Garnish with fresh coriander leaves.

Eat this with a spicy red or a bottle of thai beer. Or as they do in thailand... a whisky and soda on the rocks

My lunch time

off to w'spoons i did trot
beer and burger, thats what i got
ketchup annoyingly there was not
and the sauce on the side had 'not a lot'
but at least the burger was hot
''are they taking the piss or what?''

the fosters at least was cold
though it tasted about three days old
apparently thats how its sold
well thats the story ive been told

If id been feeling a little more bold
id have plumped for a lancaster gold
but alas, 'nother drink's what i did hold
who knows how this story will unfold?

well the bar was becoming quite manic
with american, brit and hispanic
but i knew there was no need to panic
as i asked the barman for a 'Titanic'

twas a stout with such beauty and splendour
the perfect company to an afternoon bender
no legs it would probably render
but on this occassion that was off the agenda

well certainly a drink to remember
IT'made even the plumpest lady look slender!
and on a rainy day approaching september
it showed it was no mere pretender

and as i drank sip by sip
and dark tobacco turned to chocolate whip
i was reminded of that glorious ship
and its fateful voyage on that maiden trip

Tagliatelle with king prawns

100ml olive oil over medium heat, melt 1 knob of butter.
add 3-5 chopped garlic cloves and one chopped chilli. cook for 3 mins until the garlic and chilli is fragrant.
Add the prawns and cook for 4 minutes. Turn the prawns over and add 200 ml of white wine. Cook for 6minutes more then chuck in some passatta (chopped tomato).
Simmer for 5-10mins and season generously with salt and black pepper and a pinch of sugar to cut the tomato.
Toss the sauce with some fresh tagliatelle and sprinkle over some fresh basil, parmesan and squeeze over a fresh lemon.

Buy uncooked prawns from your supermarket counter. They taste much better and often work out cheaper.