Day 38 – Pork with sweet Thai gravy (Lat Ma)

Pork with sweet Thai gravy (Lat Ma)

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Click on image for a full size version
Marinade (3+ portion)
300g Pork loin, chopped into fine strips
1 Tab Soy sauce
1/2 Tab White sugar
1 Tab Oyster sauce
1 Tab Sesame Oil
1 Tab Corn flour
3 Tab Water
Preparation (1 portion)
1/2 Carrot, chopped into pieces
3 Mushrooms, cut in half
5 Tab Vegetable oil
120g Large flat rice noodle
1/2 Tab Soy bean paste
80g Marinaded pork
2 Garlic clove, finely chopped
4 Cup Chicken stock
3 Cups Chinese kale, stalks peeled and leaves coarsely cut
1 Tab Corn flour
1 Tab Tapioca flour
1/2 Cup Water
1 Tab Oyster sauce
1 Tab Soy sauce
1/2 Tab Sugar
Dark Soy for colour
  1. To marinade pork put all of the marinade ingredients in a bowl and mix well.  Cover and leave in a fridge for more than 1 hour (overnight is better)
  2. In a bowl mix together the corn flour, tapioca flour and 1/2 cup water. Put to one side
  3. In a bowl combine the kale, carrot and mushroom and put to one side
  4. On a high heat put 3 tab of vegetable oil in a wok and heat to very hot
  5. Add noodles and flatten out the noodles to a pancake and allow to sit and fry.  When they are brown on the bottom flip and cook the other side to brown.  Place in the bottom of a large serving bowl (1 person) ready for pork.  Put to one side.  Allow wok to cool slightly
  6. In the wok put 2 tab of vegetable oil and heat on a medium heat
  7. Place garlic in oil and cook very briefly
  8. Add kale etc mix, and soy bean paste. Combine with garlic in wok
  9. Tun heat to high and add stock, pork, oyster sauce, soy sauce and white sugar.  Bring to the boil
  10. While stirring the mix slowly add the tapioca/corn flour mix until the mix is to the desired thickness
  11. Add dark soy to add colour and serve on noodles

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