Cured pork simmered in coconut cream (Lon naem) from Thai Food (page 213) by David Thompson

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

Accompaniments: Raw vegetables (Pak dip); Boiled vegetables (Pak dtom); Grilled vegetables (Pak pao); Deep-fried vegetables (Pak chut blaeng tort); Crisp fish skin (Nang pla tort grop); Deep-fried pork skin (Kaep muu)

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.

Notes about this recipe

  • Eat Your Books

    Advance prep: Chiang Mai cured pork component must be prepared about a week before using in the recipe.

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