Shan Style Kanom Jin – Kanom Jin Nahm Ngiaw

Noodle dishes are always a good idea!

I N F O This sauce comes from Chiang Rai far up in the mountainous north of Thailand and is said to come from the Shan, a people from this region.

Instead of pork, they often use ground beef.

To begin, cook both pastes separately, grinding each ingredient in turn into a smooth paste in a mortar.

Place pork ribs in saucepan, season with salt and cover with clear soup. Allow to boil and simmer until soft (about 15 to 20 min), skimming if necessary. Heat oil or possibly fat in wok and roast garlic chili paste until golden. Add shallot paste and roast until fragrant.

Season with palm sugar and soy sauce, then add tomatoes.

Simmer on low for a few min, then add pork chops, stir so nothing sticks together. Pour over pork ribs and simmer on low for 4 to 5 min. Taste: It should taste savory and salty, a tiny bit spicy, sour and sweet. Sprinkle with garlic, green onion and cilantro and offer in a bowl with the noodles.

Bring to the table with it:

– Bean sprouts

– snake beans, finely chopped

– pickled mustard vegetables, shredded

– dried bird’s eye chilies, deep fried

– fried rind

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