Khao Mu Daeng ( Thai Red Pork on Rice)

500 gram (~1lb) of pork filleted meat as a single piece. 
2 boiled eggs halved
6 chinese chives 
6 thai cucumbers(sliced length wise)
1 teaspoon of chopped thai chilli {Prik Chi Fah}

The marinade is made by mixing
60 ml (1/4 cup) chopped tomato from which the seeds and skin have been discarded 
60 ml (4 tablespoons) fish sauce - nam pla 
60 ml (4 tablespoons) palm sugar 
2 preserved plums (preserved Chinese plums are the best for this recipe), chopped 

The marinade components are homogenised in a blender.  The pork is thoroughly painted with the marinade and left to stand for several hours. If you cannot cook in a suitably smoky atmosphere, add a smoke essence to the marinade. If you want it a little redder use cochineal food colouring. 


!. Place the meat, and the marinade, in a casserole,
2. Add about a cup of water or pork stock. 
3. Bring it to a boil on the stove top
4. reduce to low heat and cover, and continue to cook slowly until just about cooked.
The meat is then removed from the liquid in which it has cooked, drained, then placed under a grill or broiler on high heat and browned. If you have a charcoal or woddburning barbeque, this is ideal. A novel approach I have witnessed in Bangkok is to place a terracotta brazier with glowing charcoal into and onto the centre base of a metal garbage bin with a very loose fitting lid and a few air holes in the base. The pork is then suspended on wire hooks around the edge of the bin and the lid fitted. When the pork is ready, remove from the "oven" allow to cool  and then slice it into strips about 5 cms by 8 cms ( 2 inchs by 3 inches) or anywhere in between. Slice these strips into thin slices.

5. Bring the cooking liquid back to the boil
6. Add two tablespoons of dark sweet soy, and 2 tablespoons of palm sugar and two tablespoons of rice vinegar, and reduce to a thick sauce like consistency, adding a little rice flour if necessary to thicken it. many stalls in thailand simply mix some soy sauce, palm sugar vinegar and sliced hot chillies and allow to steep before placing on the table for people to add it themselves.

Serve the pork slices on a bed of steamed Thai jasmine rice, garnished with the halved boiled eggs and coriander leaves,  with a supply of cucumber slices, and chinese chives served separately in a dish for the eaters own addition. Often the chives/spring onions are eaten in the hand aas they complemet the flavour of the dish exceptionally well.
Ladle approx 30 ml (2 tablespoons) of the gravy over each serving and some  in a small bowl communal bowl for additional.