3fresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)
1teaspoonThai garlic (กระเทียมไทย)
1/8partsea salt (เกลือทะเล)
1partgranulated sugar (น้ำตาลทราย)
1part5% white vinegar (น้ําส้มสายชู)
Instructions
Prepare the pork fat:
Rub the firm pork fat with salt and lime juice, then wash well.
Cook the pork fat covered with water starting from cold. Add a bruised lemongrass stalk to deodorize the fat; cook until is fully cooked.
Slice the pork fat into square equal-size pieces of 1 x 1” (2.5x2.5 cm) and 1/8” thick (1/2 cm).
Roll the cooked firm pork fat in all-purpose flour mixed with salt.
Sieve the excess flour and set aside.
Prepare the pork liver:
In a wok, cook the pork liver whole over medium heat. Using a skewer, perforate the liver, making couple of holes at each side. This allows the large amount of blood stored in the liver to ooze out. Collect and discard the blood as it foams up on the surface of the water. If necessary, add more water and continue to cook until the liver’s surface has darkened, it firms up to the touch, and no blood appears when the organ is pierced.
Once the liver is cooked, remove it from the wok, and allow it to rest and cool to room temperature.
Slice the cooked liver into the same size pieces as the fat, but slightly thinner.
Rub the sliced pork liver with sea salt, white pepper and ground nutmeg seed.
Set aside.
Prepare the layered snack:
Blanch spring onions until they wilt. Discard the white parts and set aside the green wilted stalks. We will use these to wrap the pork fat and pork liver.
Place pork liver on top of the pork fat in an alternating pattern, using two pieces of pork fat and two pieces of pork liver.
Secure the bundles with a knot made from the wilted spring onion stalks.
Dip in each parcel in batter and deep-fry on medium-low heat until the parcels are lightly golden.
Serve with chili vinegar sauce.
Prepare the dipping sauce:
For the sauce, pound fresh red long chilies with garlic.
Season with granulated sugar and white vinegar. Cook on low heat until the sauce thickens slightly.