Pickled mustard green, 10.5 oz
Vacuum pack in a modern, sealed package, this is a very high quality product that will be enjoyed by anyone who likes Thai mustard green bone soup.
Start by boiling a pork or chicken bone in a few (about 4) cups of water. After the bone is cooked, rinse the mustard green separately with fresh water (don't squeeze it, just rinse it off a bit). Cut the mustard green into one inch chunks and put those chunks into the soup. Boil it for a few minutes and taste.
You can add 1-2 tbsp soy sauce for taste. Top with fried garlic and serve with jasmine rice.
Ingredients: mustard green, salt, vinegar, sodium metabisulphite, tartrazine, water.
Product of Thailand.
Pork Leg on Rice, 'Khao Kha Moo'
Khao Kha Moo is not only a favorite of Thailand's Prime Minister (a celebrity chef), it's also one of those ubiquitous dishes served by street vendors throughout Thailand. If you think it's hard to make at home--it's not! The recipe below makes a wonderful khao kha moo but be sure you get the right piece of meat. Ask a butcher for a pork shank, fresh. You must get it "fresh" which means it has not been cured or smoked. Even if it's frozen that's fine just state "fresh" to denote that you don't want it already smoked or cured. Hock (cut from the shoulder) is also a cut that works fine. Try to get a front leg, as the back legs contain more fat and less meat.