Chiang Rai fried pork
Chiang Rai fried pork is a dish found in Thai cuisine. Usually, Thai people take it as a breakfast. It is a dish that includes fried pork which is usually served with sticky rice. In Bangkok, There are many stalls of Chiang Rai fried pork.
Ingredients[edit]
Chiang Rai fried pork is salty in taste. The ingredients are as follows:
- 1 or 2 kilograms of pork
- soy sauce
- flour
- salt
- pepper
Method[edit]
Firstly, wash the pork to so as to clean it,then slice the pork into small pieces and mix the pork with soy sauce (1 tea spoon), pepper (1 tea spoon) and salt (half of tea spoon). After that melt the flour in cold water, stir the flour until it dissolved and then pour into the pork and mix again. Now, put the pan on stove and pour oil. When the oil is hot enough, fried the pork that was prepared and stir it until it get ripe.
History[edit]
Even though Chiang Rai is a name of a province in Thailand, Chiang Rai is not the origin of Chiang Rai fried pork. The name of Chiang Rai fried pork came from the first seller who had discovered the dish, and he came from Chiang Rai. Moreover, you cannot find Chiang Rai fried pork in Chiang Rai. It is only in Bangkok.
References[edit]
This article "Chiang Rai fried pork" is from Wikipedia. The list of its authors can be seen in its historical. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.
