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Thai Moo Maw Fai (Pork Hot Pot)

Thai Moo Maw Fai (Pork Hot Pot) is a pork recipe made with Pig S Liver, Pig S Kidneys, Pork Tenderloin, Nam Sup, and Nam Pla. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 2
• 1
• 10 cup
• 4 tbsp
• 3 tbsp
• 3 tbsp
• 6 pc
• 2 tbsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tbsp
• 1 tbsp
• 3 tbsp
• 1 tbsp
• 1 cup
• 1 cup
• 2 cup

Method (preview)

1. 1

   Half a cup of bai chi (coriander/cilantro leaves)

2. 2

   Trim the liver, kidneys, and tenderloin to bite sized pieces, discarding the hard core of the kidneys.

3. 3

   Carefully slice of the outer layer of fat and skin from the belly pork, and dice it, then dice the remaining belly pork.

4. 4

   In a wok, over medium heat, stir fry the pieces of belly pork skin with fat attached, until the fat begins to render freely to form a pool of oil in the bottom of the wok.

5. 5

   Now add the rest of the belly pork and stir fry with the heat as high as possible (bearing in mind that pig fat smokes at a low temperature, so be careful), to make the meat and skin well cooked, and crispy, then using a slotted spoon or wok strainer, remove the meat and skin, and place it on kitchen towels to drain.

6. 6

   Saute the shallots and garlic, until golden and crispy. Remove, drain and reserve.

7. 7

   Turn the heat down to medium-low (when the temperature settles, a clean chopstick, placed in the oil, should just form a coating of small bubbles).

8. 8

   Now gently stir fry the liver, kidneys, and tenderloin, until just cooked through.

9. 9

   Remove and reserve it for later.

10. 10

    In a saucepan, bring the stock to a gentle boil and add the other ingredients for the liquor, stirring to combine and then tasting and if necessary adjusting the flavor balance (by adding extra curry paste, fish sauce, or sugar).

11. 11

    You may also optionally add a tablespoon of lime juice at this stage.

12. 12

    When the liquor is to your taste, transfer it to a heated Fire Pot or fondue pot (or an electric "slow crock" can be used).

13. 13

    The mint, basil, Chinese cabbage, and cilantro leaves, together with the cooked shallots and garlic and the crispy belly pork (and optionally the skin), are tossed to form a salad.

14. 14

    Place the eggplants and mushrooms in two small bowls next to the Fire Pot.

15. 15

    Basically diners place some of the salad in a soup bowl, heat up a selection of pork, eggplant and mushrooms, and add them, together with a helping of the soup liquor to the bowl, season liberally (usually with prik dong (pickled chilis), prik pon (chili powder), and sugar, though dark soy, Worcestershire sauce, and ground pepper may also be added.