Moo Dong Khai Kem (Sour Fermented Pork with Egg)
30 minintermediate
The key twist is the fermented pork itself, its tangy depth mellowed by a glossy egg, a texture that lingers like a memory from a night market stroll. Wandering from fancy sit-downs to lively street stalls, this dish felt quintessentially Northern—bright, rustic, and undeniably satisfying after a long walk among temple roofs and lantern light.
”Mix ground pork with 150 g fermented pork paste, minced garlic, fish sauce, palm sugar and lime juice until combined.
Line small ovenproof bowls with banana leaf or lettuce and press pork mixture into each bowl to form a compact mound.
Preheat oven to 180°C (350°F) or heat a covered claypot on medium-low; brush pork tops with 1 tbsp oil.
Bake or steam-covered for 12–15 minutes until pork is mostly cooked through but still slightly glossy.
Heat 1 tbsp oil in a frying pan and quickly fry eggs sunny-side up (or place raw eggs on pork and return to oven 3–4 minutes) until whites set and yolks runny.
Top each pork mound with an egg, sliced chilies, salted egg yolk pieces (if using) and cilantro; serve hot.
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