Pork fried with dried chilli (Wet tauk-tauk gyaw) from Vatch's South East Asian Cookbook (page 145) by Vatcharin Bhumichitr

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried sweetcorn with crispy shallots (Pyaung-bu gyaw); Bamboo shoots stir-fried with spice paste (Hmyit-kyaw)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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