Pork Bean Rice ( Kao Ap Mu Tordang )


This dish is made from pork, beans and rice but the taste is a lot better than that description makes it sound. Pork with fat and rind is used, and the stock the pork is cooked in is used to make the rice, keeping all the flavour inside. It's traditionally cooked in a pot known as a Maw Din, but I use a rice cooker.

100 gms Uncooked Thai Fragrant Rice
150 Pork With Fat & Rind Attached
40 gms Tinned Red Kidney Beans (Or boil them hard for 10 minutes)
40 gms Raisins
40 gms Chopped Onion
1 Tablespoon Chop Coriander Leaves
2 Tablespoons Light Soy Sauce
1 Teaspoon Salt
1/3 Teaspoons White Pepper
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
2 Tablespoons Dark Soy Sauce
350 ml Water
1 Tablespoon Oil

1. Put water into a saucepan, add salt, fish sauce, sugar, light soy sauce, dark soy sauce and white pepper then bring to the boil.
2. When the water is boiling add in the pork, and boil for 5 minutes then remove the pork from the water (keep the water).
3. Chop the pork into bite sized pieces, and put into the frying pan add oil and chopped onion and fry for 3 minutes.
4. Add the uncooked rice too, to the frying pan and fry gently for another 2 minutes. The rice will soak up any juices from the pork and onion as they all cook together.
5. Empty the contents of the frying pan into a rice cooker, add the red beans, raisings and the water you saved from earlier. You should add enough water to cover the rice & pork by at least 2 cms, if there isn't enough top it up with tap water.
6. Cook the rice for 15 minutes.

Serve With
Sukiyaki Sauce
Green Lettuce

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