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Jaw Phak Kat Recipe - Pok Pok

Jaw Phak Kat Recipe - Pok Pok

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Published by PRI's The World
Andy Ricker's recipe from his latest cookbook Pok Pok
Andy Ricker's recipe from his latest cookbook Pok Pok

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Categories:Book Excerpts
Published by: PRI's The World on Jan 01, 2014
Copyright:Attribution Non-commercial

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01/06/2014

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151
kaeng, tom, & co.
Jaw Phak Kat
THE PLAN
Up to 1 week in advance: Make the paste and the tamarind waterUp to 3 days or so in advance: Make the dishUp to 2 days in advance: Fry the shallots and the dried chiles
SPECIAL EQUIPMENT
A Thai granite mortar and pestle
A rough Northern Thai translation of
 jaw phak kat 
 is “mustard green soup,” which makes it sound rather innocuous. But it’s one of my favorites—an earthy, porky broth with a little tartness from tamarind, a perfect accompani-ment to spicier fare like
laap
. This is Northern Thai comfort food—something grandma might make.My guess is that the dish is an old one; it requires just a pot and a mortar. The fried-shallot garnish is likely a more modern addition. The grandma in question might begin with some water. In go pork ribs and a simple paste. As the ribs simmer—typically, vigorously because this is not a high-end French kitchen and grandma does not care if the broth is cloudy—they team up with the paste and some tamarind to flavor the soup. The pork, however, isn’t the main event. As the Thai name for the soup suggests, the
 phak kat 
 (a type of green vegetable we call
 yu choy 
) headlines the soup. As in a bowl of collard greens in the American South, the pork is implied. In Thailand, cooks season with toasted-then-pounded disks of fermented-then-dried soybean called
 thua nao kap
. Here, we have to settle for Thai yellow bean sauce.
Flavor Profile
EARTHY, VEGETAL, SOUR, SALTY
Try It With
Phat Fak Thawng (Northern Thai–style stir-fried squash), page 94, or Laap Meuang (Northern Thai minced pork salad), page 106. Needs Khao Niaw (Sticky rice), page 33.
NORTHERN THAI MUSTARD GREEN SOUP WITH TAMARIND AND PORK RIBS
{continued}

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