How to Make Thai Moo Sarong - Golden Thread Pork Asian Cooking Recipe Cuisine

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Thailand Golden Thread Pork (Moo Sarong)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 3-4 Servings

 3 oz dried egg noodles

 9 oz raw ground pork

 cooking oil

Directions:

 Soften the dried noodles and select 32 long strands

 Divide the ground pork into 16 to make balls about 2 cm in diameter

 Press one end of a noodle strand on to a ball to make it stick. Carefully wind it around the ball so that the strand doesn't overlap. Use water to help it stick. With the second strand, change direction to right angles and wind it over the original noodle. Tuck the end into the centre. The pork should be entirely covered.

 Repeat with the other 15 balls. Preheat the oil for deep frying. Lower the balls into the oil and fry for 3-4 minutes. Remove from the fryer, shaking off the excess oil. Serve hot or cold. 
*You can definitely season pork with salt and pepper or whatever spices you might want!
Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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Comments

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