So I ordered this dish at Chat Thai after the YYY’s concert. It’s only available on Fridays and Saturdays. So I thought, why the heck not. I had no idea what to expect. It’s basically a Thai chilli relish/dip/salsa thing surrounded by roast pork belly, pork crackling, soft boiled egg and some choy sum. So I found myself some recipes, stole them and reworded them to make myself seem amazing. FYI, Nahm Prik Num is from astray recipes and the Pork Crackling is from Cooking Issues.

Super fierce chilli dip + acid lime + savoury fish saus x cracky, artery clogging pork skin = good times. I like that the dip is basically roasted and mashed, which gives it depth of flavor. The combination of ingredients is also rather interesting, eggplants with chillies and tomatoes. I reckon you can skip the tomatoes too.

6 unripe green chillis
4 tomatoes
1/2 cup unpeeled garlic
1/4 cup unpeeled eschallot
1/2 cup apple eggplant
2 tbs lime juice
2 tbs fish sauce
1 tbs palm sugar
1 tbs brunoise eschallot
1 tbs chopped coriander
Blacken the skins of the chillis, tomatoes, garlic and eschallots. Allow to cool, then remove the exterior. Simmer the eggplants in water til tender. Deseed the tomatoes. Mash everything together in a mortar and pestle till it’s a paste consistency. Add the lime juice, fish sauce and palm sugar, adjusting to taste. Stir through the diced eschallot and coriander.
Pork Crackling
Pork skin
Boil in salted water for 1 hour, drain and cool in fridge. The skin should be pliable and soft, almost too soft. Scrape off the fat and use that for cooking/eating. Cut the rind into shapes to your fancy. Dehydrate this till the rind feels plasticky but not entirely devoid of moisture. At this point, it needs to be firm. Deep fry the rinds till golden.