2tablespoonsShaoxing Chinese cooking wine (เหล้าจีน)
5slicesginger (ขิง)
To marinate the meat:
1 1/4cupsbrown sugar (น้ําตาลทรายแดง)
1/2teaspoonsea salt (เกลือทะเล)
1tablespoonfish sauce (น้ำปลา)
4tablespoonslight soy sauce (ซีอิ๊วขาว)
2tablespoonssesame oil (น้ำมันงา)
2teaspoongalangal powder (ข่าป่น)
Instructions
Trim the fat and membrane off a piece of pork hip meat. Thoroughly discarding these parts from the meat will make it easier to pull the meat into thin threads after it is cooked.
In a large pot, bring water to a boil with the spices and aromatics, the star anise, cinnamon stick, and slices of ginger.
Add Shaoxing Chinese cooking wine.
Add the meat and cook it thoroughly for about 40 minutes.
Remove the meat and allow to cool down a bit.
Pull the meat into threads while the meat is still warm.
Mix the meat with all the ingredients of the marinade.
Let it rest for half an hour.
Fry in neutral-tasting cooking oil on low heat.
When the meat begins to change color, add the sliced shallots.
Keep frying until the shallots turn golden and the meat becomes crispy.
Strain.
Serve as a condiment as an element in various samrub sets.