This is super different, it's an authentic Lao dish called thoung in Lue, which is the tribe my grandma is from. It's a pork feet meat gelatin, I know it might not sound that appealing, but it really is delicious and flavorful. One of my grandma's favorites, video of her making the dish is below!
Ingredients:
4lbs Pork Feet
Water
2 cups Chicken
1 tbsp Fish Sauce
1/2 tbsp Salt
9 Fried Dried Chili Pepper
1 tsp Sugar
1 tsp MSG
1/2 tsp Ground Black Pepper
1/2 tbsp Soy Sauce
1/4 tsp Turmeric
6 Kaffir Lime Leaves
Cilantro and Green Onions for Garnish
Instructions:
Clean the pork feet by rinsing them, and boiling them for about 15 minutes, then drain and rinse them.
Cut the pork to smaller pieces and discard any large bones, keeping the smaller ones are okay.
Boil 4 cups of chicken broth and 4 cups of water, once there is a rolling boil add in the pork, fish sauce and salt and continue to boil.
Wash the fried chili peppers and add it to the pot.
After 1 hour, check on the pork, if it is not tender and in another 2 cups of water and continue to boil.
Once tender, remove the pork and chili peppers. Place the chili peppers into a mortar and pestle and the pork into a separate bowl.
Cut the meat and skin off the bones and add it back to the pot, if the broth is not covering the meat, add more water.
In the mortar and pestle, grind the chili peppers, add in the sugar, msg, black pepper and soy sauce. Continue to grind until well mixed. Add in some of the broth, swirl it around, and add the mixture into the boiling pot.
Add in the turmeric and kaffir lime leaves and let it boil for about 10 minutes. Stir and turn off the heat. Ladle into your container and let it harden overnight.
When you are ready to serve, top with green onions and cilantro and enjoy with rice!
How To Make Thoung With Maeh Kongkeo
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