Khao Mu Daeng
Thai Red Pork with Rice
 This is a simply-thai.com - thai market online recipe.

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You need
1lb of pork loin, pork steak, or pork chops.
2 boiled eggs halved
6 chinese chives
6 thai cucumbers (sliced length wise)
1 teaspoon of chopped thai chilli

The marinade is made by mixing
1/4 cup chopped tomato from which the seeds and skin have been discarded
4 tablespoons fish sauce - nam pla
4 tablespoons palm sugar
2 preserved plums (preserved Chinese plums are the best for this recipe), chopped

This is mixed in a blender, and the meat thoroughly painted with it and left to stand for several hours. If you cannot cook in a suitably smoky atmosphere, add a little Liquid Smoke to the marinade. If you want it a little redder use cochineal food colouring.

Method
!. Place the meat, and the marinade, in a casserole,
2. add about a cup of water or pork stock.
3. Bring it to a boil on the stove top
4. reduce to low heat and cover, and continue to cook slowly until just about cooked.

The meat is then removed from the liquid in which it has cooked, drained, then placed under a grill or broiler on high heat and browned. Allow it to cool and then slice it into strips, and cut the strips into bite sized pieces.

1. Bring the cooking liquid back to the boil
2. add two tablespoons of dark sweet soy, and 2 tablespoons of palm sugar and two tablespoons of rice vinegar, and reduce to a thick sauce like consistency, adding a little rice flour if necessary to thicken it

Serve the pork on a bed of steamed Thai jasmine rice, garnished with the halved boiled eggs, chopped chilies, and coriander leaves,  with a supply of cucumber slices, and chinese chives,
add approx 2 tablespoons of the gravy to the side of each serving, and place the rest, in a small bowl for dipping - reserve supply.