Lon

Pork Jowl, Prawns, Coconut Cream, Fish Sauce, Thai Chiles, Raw Vegetables

Chef Ohm Suansilphong of KRU | Brooklyn
Yield: 2 servings

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Adapted by StarChefs | january 2023

INGREDIENTS:

1 cup coconut cream
½ cup vegetable stock
Salt
Coconut sugar
60 grams cured pork jowl
60 grams minced prawn
2 tablespoons fermented sweet rice
1 tablespoon fish sauce
2 tablespoons tamarind water
15 grams young green pepper
Galangal powder
40 grams sliced red shallot
2 Thai chiles
Chopped cilantro
White pepper
Variety of raw vegetables (radish, carrots, lettuces, cucumber, etc.)

METHOD:

In a small pot over medium high heat, bring coconut cream and stock to a boil. Season with salt and coconut sugar. Stir in pork jowl and mince until the pork is cooked through. Add prawn, sweet rice, fish sauce, tamarind water, and green pepper. Season with galangal powder. Stir to combine and cook 1 minute. Add shallot, Thai chiles, and a pinch of cilantro. Season with white pepper. Continue to cook until flavors come together and desired flavor is achieved. Remove from heat and add a final splash of coconut cream. Stir to combine. Transfer mixture to a small serving bowl and serve with a variety of raw vegetables for dipping.

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