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Pad Ped Mu
Pork Stir Fried with Red Curry Paste
Pad Ped Mu - Pork Stir Fried with Red Curry Paste - This dish is made with belly pork. There are a number of reasons for this: on the pragmatic level the Thais tend to use all of an animal, and this is a way of using the rather fatty belly pork. Secondly the style of cooking means that the dish is cooked in the pork fat itself, which enhances the flavour. Thirdly, the fatty meat absorbs the additional flavours and so tastes better. The wok should be quite hot, so that the pork sears and renders the fat quickly. If the pan is too cold it will tend to become leathery and "chewy". Sliced chilies are 'optional'. You can also reduce the amount of red curry paste used quite substantially without too much adverse affect on the authenticity of the dish.

 

 

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