Bai Phak Lov is a combination of rice and braised pork organs with eggs in phak lov stew, stir-fry Chinese broccoli with cucumber. Serve with Phak Lov dipping sauce and green papaya pickled.
ingredients: pork large intestine, pig stomach, tongue, ear, crushed garlic, star anise, cinnamon sticks, ginger, palm sugar, chicken soup base mix, salt, fish sauce, dark soy sauce, oyster sauce, and water.
Cleaning pork organs with cornstarch and salt on both sides. Then parboil the pork organs with lemongrass, kaffir lime leaves, and ginger to remove the smell.
Simmering on medium heat until the meat is tender.
Green Papaya Pickled ingredients: green papaya, salt (for softening the green papaya), sugar, vinegar, fish sauce, and salt (for the mixture).
Phak Lov dipping sauce ingredients: oil, minced garlic, chicken soup base mix, hoisin sauce, chili or sriracha sauce, and phak lov stew.
Braised Pork Organs Rice
Ingredients
Method
- Clean|wash the pork organs using cornstarch, and salt to remove the smell.
- First, rub with cornstarch and wash with water. Then rub with salt and wash. Repeat the steps 4-5 times on each side.
- Remove the fat and dirt using a small knife. Then continue to wash until the water runs clear.
- In a large pot, bring 2-3 litres of water to a boil then add in lemongrass, kaffir lime leaves, ginger, salt, pork organs, and parboil for 15 minutes to remove any impurities and smell. Transfer into a large bowl of cool water, wash, remove or slice away the tongue skin, use a tweezers|clipper puller to remove the hair from pig's ears and drain well.
- Cut the pig's ears into smaller pieces (optional), and remove extra fat from the big intestine.
- In a small mixing bowl, combine the ingredients: chicken soup base mix, salt, fish sauce, oyster, superior dark soy sauce, stir well.
- Place a large pot on medium heat, start caramelizing palm sugar and stir until golden brown, then add crushed garlic, sliced ginger, star anise and cinnamon stick, stir until fragrant.
- Add the sauce mixture that prepared earlier, and stir well.
- Add the pork organs and stir until combine. Then cover the meat with water and bring to a boil. Simmer on medium heat for 45 minute to 1 hour.
- Adding the hard boiled eggs is optional, it's for Phak Lov Rice.
- After 1 hour of simmering, turn the heat off and ready to serve.
- In a saucepan over medium heat, add oil, and minced garlic and stir until golden colour, add phak lov stew, hoisin sauce, chili sauce or sriracha sauce, chicken soup base mix, stir and bring to a boil, and turn the heat off.
- Thinly slice shallot.
- Green papaya, peel the skin off, discard the seeds, thinly slice and place in a large mixing bowl. Add salt, and let it set for 15 minutes.
- After 15 minutes, rinse well with water 2-3 times and drain. Squeeze the excess water and transfer into a glass jar.
- In a measuring cup, mix: sugar, vinegar, fish sauce, sliced shallot, salt, chili pepper (optional), stir until well dissolved.
- Mix the green papaya and the mixture together and stir to combine. Cover and place in the refrigerator.
- Rinse the green onion well and cut into 5 inches long. And wash the cucumber, peel the skin and slice.
- Stir-fry Chinese broccoli for 2 minutes.
- Serve with rice. Enjoy!
