Deep-fried pork skin (Kaep muu) from Thai Food (page 400) by David Thompson

  • white vinegar
  • pork skin
  • Show all ingredients...

  • EYB Comments

    Advance prep: must be started at least 2 days ahead of use.

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

Accompaniments: Chiang Mai chilli relish (Nahm prik num); Chiang Mai pork and tomato relish (Nahm prik ong); Cured pork simmered in coconut cream (Lon naem); Kanom jin from the Shans

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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    Advance prep: must be started at least 2 days ahead of use.

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