Cured pork is made by fermenting a mixture pork meat, cooked pork skin julienne, salt, garlic and cooked sticky rice wrapped in banana leaves. During the summer we leave the wraps unrefrigerated until a rich savory and slightly sour flavor develops. This method of preserving meat goes back to the days before refrigeration was widely used.
In this Northern style recipe I use homemade cured pork, though any commercial product from your local Asian store will do just fine.
Cured Pork Fried with Glass Noodles and Egg Recipe
- 130 gr Cured sour pork (naem แหนม)
- 50 gr dry Glass noodles
- 2 cloves Garlic, crushed and roughly chopped
- 2 Eggs
- 2 Spring onions, cut into 4cm (1.5″) strips
- 1 Fresh Red Long Pepper, cut into thin julienne
- 2 tbs rice bran oil (or any neutral taste cooking oil)
- 1/4 cup of water
- 2 1/2 tbs Light soy sauce
- 1/2 tsp Ground white pepper
- pinch of Sugar
- Soak glass noodle in cold water until translucent (About 10 minutes). Using scissors cut the noodles into shorter length. Drain and set aside.
- Heat oil in an iron cast wok.
- Lightly fry the garlic until fragrant.
- Add minced naem and keep stir frying until pork is shiny
- Move the content of the wok to the side, add water, soy sauce, white pepper and sugar and let the water to boil.
- Add soften glass noodle and cook until half of the liquids evaporated.
- Mix the noodles and the pork and pour over the beaten eggs, allow to cook for 10 seconds, and gently fold the eggs into the noodles. Cook until almost dry.
- Add spring onions and fresh red pepper and fry last 20 seconds.
- Serve !