Northern Thai Cuisine (Lanna)

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.

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