Thai Fried Rice Pork

We went to Mozza’s newest restaurant: Chi Spacca. It for a meat eater must be what heaven is like. Huge, delicious steaks, chops, etc. Great sides. We had the Tomahawk Pork Chop. It is gigantic! It is delicious! It is more than 2 people can eat. Boy must the pig be big!

We started with an Steamed Asparagus, Egg, Bread Crumbs and Brown Butter. A perfect spring salad!

We brought the leftovers home and we decided to make a Thai Pork Fried Rice with the leftover pork. We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson. We simply substituted the Crab with Pork. It was as good or better than any Fried Rice we get a restaurants. This is a recipe (with Crab or Pork or Shrimp) that you should try.

Fried Rice with Crab

Thai Street Food

David Thompson

SERVES 2

2-3         garlic cloves, peeled

good pinch of salt

3-4         tablespoons vegetable oil - peanut is a good choice

2 eggs - ideally 1 duck and 1 chicken

2         cups cooked rice - freshly cooked and warm but not steaming hot

2-3         tablespoons light soy sauce

pinch of white sugar

pinch of ground white pepper

approximately 100 g (3 oz) cooked crabmeat - more, if feeling generous

3         spring (green) onions, trimmed and finely

chopped coriander leaves, lime wedges and cucumber slices, to serve

chillies in fish sauce (see below), to serve

+ CHILLIES IN FISH SAUCE

¼         cup fish sauce

5-10         bird's eye chillies (scuds), finely sliced

1         garlic clove, finely sliced – optional but desirable good squeeze of lime juice – optional

good pinch of chopped coriander

Combine the fish sauce, chillies and garlic in a bowl and set aside. It keeps for some time - in fact it becomes richer and milder as it settles for a day. Make sure it is covered if you are making it in advance - and if the fish sauce evaporates, add an equivalent amount of water to refresh it. Just before serving, stir through the lime juice and coriander.

FRIED RICE WITH CRAB

This is a classic version of fried rice and one of the best. Fried rice made its debut on the streets of Thailand about 80 years ago. In the Chinese community, where fried rice has been eaten for much longer than this, it is traditionally one of the last dishes to be served at a celebratory banquet - say, for a wedding or to mark Chinese New Year - and so it has to be good to entice diners to take some.

Most authorities advocate allowing the cooked rice to cool completely, but I have found that if the rice is too cold it clumps - and forcing the clumps apart during frying breaks the rice grains. I actually prefer rice that is still slightly warm, ideally freshly cooked then left to cool for an hour or two. If it is too hot, the fried rice will be sticky; too cold, and it will be slightly tough and possibly marred by broken grains.

Some cooks say the best fried rice is made with an equal amount of duck and chicken eggs, and here's where the controversy begins: should the egg go in before the rice or afterwards? Each cook will have their own stance, but I believe the egg should go first. If the egg is added after the rice, I find it can make the fried rice gluey, sticky and heavy - especially if using a duck egg or two.

Blue swimmer crab has the sweetest meat so is the perfect choice for fried rice, but naturally almost any crabmeat will do. If you want the freshest most succulent crabmeat then you must cook and shell the crab yourself - it really does make a difference. Almost any other meat can be used, including fresh pork, chicken, prawns, Chinese barbeque pork or duck; if using raw meat or seafood, add them to the wok along with the garlic to ensure both are ready at the same time.

In Thailand, fried rice always comes with a few slices of cucumber and tomato as well as a few wedges of lime to squeeze over the rice. I like the refreshing crunch of the cucumber, and I think the lime is de rigueur, but I am not so convinced about the tomato.

·      Crush the garlic to a somewhat coarse paste with the salt - either by pounding it using a pestle and mortar or finely chopping it with a knife.

·      Heat a well-seasoned wok over a low-medium heat and add about 2 tablespoons of the oil, then stir in the garlic paste and fry until it has lost its sharp raw aroma, has become nutty, and is just beginning to color. Take care not to burn the garlic, as this would taint the fried rice and ruin it. Crack in the egg and allow them to set slightly before stirring and scrambling, trying to keep them in quite large, soft curds. Be careful not to overcook the egg and so make it dry.

·      Add the rice, turn down the heat to low and mix and toss the rice, frying it gently and ensuring that all the grains are lightly coated with egg and oil. If it seems too dry, dribble a little extra oil down the side of the wok, but don't overdo it - the oil should just coat the rice, not swamp it.

·      Season with the soy sauce, sugar and pepper and continue to fry until the soy sauce is absorbed. Taste the rice: it should be gently seasoned, nicely but not overly salty and pleasingly rounded in flavour. Under-seasoning the rice will make it taste spare and hollow - add a little more soy sauce, if necessary. Now stir through most of the crabmeat and spring onions but reserve a little of both to sprinkle over the fried rice when serving.

·      Divide the rice between two plates and sprinkle with the reserved crabmeat and spring onions. Serve with coriander leaves, some slices of cucumber and a wedge or two of lime, and accompany with a small bowl of chillies in fish sauce.

The Best Fried Rice, Ever!

We continued to eat the left over pork.



We used the left over Polenta with Corn and made Polenta con Besciamella (Polenta with Bechamel Cream Sauce)from The Best of Italian Cooking by Waverly Root.

We had eaten at the Grill at Pelican Hills Resort and had some leftover Macaroni and Cheese with Truffles. We made a great Pressed Pork sandwich in our Panini maker to serve with the Pork.

The high-light was making the Pork Fried Rice using Jar Restaurant's recipe for Duck Fried Rice. We simply replaced the duck with pork. We have always thought that Jar has the best fried rice and this recipe proves it!

Pork Fried Rice from
Jar Restaurant

Duck-Fried Rice

There will be extra tamarind sauce; Drizzle it over vegetables, chicken, or fish; stir it into pilaf; or use it as a marinade.

6 SERVINGS

TAMARIMD SAUCE
1 cup sugar
1 cup dry red wine
1 4-ounce container sugar-coated hot
tamarind candy, coarsely chopped
¼ onion, thinly sliced
2 thin slices peeled fresh ginger
2 small garlic cloves, peeled, smashed
1 1/2 cups low-salt chicken broth
1 cup water
FRIED RICE

2 tablespoons canola oil
1 cup shredded cooked duck (we used cooked Pork)
1/2 cup matchstick-size strips leek, white part only
1/2 cup coarsely shredded peeled carrot
½ cup chopped stemmed shiitake mushrooms
3 cups cooked medium-grain brown rice (about 1 1/2 cups uncooked)
1 1/2 cups fresh pea sprouts

For Tamarind Sauce: Place sugar, red wine, tamarind candy, onion, ginger, and garlic in heavy large saucepan, Bring to boil over medium-high heat, stirring until sugar dissolves and tamarind candy melts. Boil mixture until syrupy, stirring frequently, about 8 minutes. Add chicken broth and t cup water; simmer over medium-low heat until thick and syrupy and reduced to 1 1/2 cups, stirring often, about 1 hour. Strain. (Tamarind sauce can be made 1 week ahead. Cover and refrigerate.)

For Fried Rice; Heat oil in heavy large skillet over high heat. Add duck, and sauté until beginning to brown, about 3 minutes. Add leek, carrot, and mushrooms. Stir 1 minute. Add brown rice and stir until heated through, about 3 minutes. Add ¼ cup tamarind sauce; stir to combine. Season to taste with salt and pepper. Stir in pea sprouts and serve.

Thai Fried Rice

When we were in Bangkok recently we wanted to go to David Thompson's restaurant, but the food at our hotel was so fabulous we never went out to eat. We have his giant Thai Cookbook: Thai Street Food, and made Fried Rice with Crab from it. (we substituted Shrimp and Scallops for the Crab. This recipe is a keeper!

Fried Rice with Crab

Thai Street Food

David Thompson

SERVES 2

2-3         garlic cloves, peeled

good pinch of salt

3-4         tablespoons vegetable oil - peanut is a good choice

2 eggs - ideally 1 duck and 1 chicken

2         cups cooked rice - freshly cooked and warm but not steaming hot

2-3         tablespoons light soy sauce

pinch of white sugar

pinch of ground white pepper

approximately 100 g (3 oz) cooked crabmeat - more, if feeling generous

3         spring (green) onions, trimmed and finely

chopped coriander leaves, lime wedges and cucumber slices, to serve

chillies in fish sauce (see below), to serve

+ CHILLIES IN FISH SAUCE

¼         cup fish sauce

5-10         bird's eye chillies (scuds), finely sliced

1         garlic clove, finely sliced – optional but desirable good squeeze of lime juice – optional

good pinch of chopped coriander

Combine the fish sauce, chillies and garlic in a bowl and set aside. It keeps for some time - in fact it becomes richer and milder as it settles for a day. Make sure it is covered if you are making it in advance - and if the fish sauce evaporates, add an equivalent amount of water to refresh it. Just before serving, stir through the lime juice and coriander.

FRIED RICE WITH CRAB

This is a classic version of fried rice and one of the best. Fried rice made its debut on the streets of Thailand about 80 years ago. In the Chinese community, where fried rice has been eaten for much longer than this, it is traditionally one of the last dishes to be served at a celebratory banquet - say, for a wedding or to mark Chinese New Year - and so it has to be good to entice diners to take some.

Most authorities advocate allowing the cooked rice to cool completely, but I have found that if the rice is too cold it clumps - and forcing the clumps apart during frying breaks the rice grains. I actually prefer rice that is still slightly warm, ideally freshly cooked then left to cool for an hour or two. If it is too hot, the fried rice will be sticky; too cold, and it will be slightly tough and possibly marred by broken grains.

Some cooks say the best fried rice is made with an equal amount of duck and chicken eggs, and here's where the controversy begins: should the egg go in before the rice or afterwards? Each cook will have their own stance, but I believe the egg should go first. If the egg is added after the rice, I find it can make the fried rice gluey, sticky and heavy - especially if using a duck egg or two.

Blue swimmer crab has the sweetest meat so is the perfect choice for fried rice, but naturally almost any crabmeat will do. If you want the freshest most succulent crabmeat then you must cook and shell the crab yourself - it really does make a difference. Almost any other meat can be used, including fresh pork, chicken, prawns, Chinese barbeque pork or duck; if using raw meat or seafood, add them to the wok along with the garlic to ensure both are ready at the same time.

In Thailand, fried rice always comes with a few slices of cucumber and tomato as well as a few wedges of lime to squeeze over the rice. I like the refreshing crunch of the cucumber, and I think the lime is de rigueur, but I am not so convinced about the tomato.

·      Crush the garlic to a somewhat coarse paste with the salt - either by pounding it using a pestle and mortar or finely chopping it with a knife.

·      Heat a well-seasoned wok over a low-medium heat and add about 2 tablespoons of the oil, then stir in the garlic paste and fry until it has lost its sharp raw aroma, has become nutty, and is just beginning to color. Take care not to burn the garlic, as this would taint the fried rice and ruin it. Crack in the egg and allow them to set slightly before stirring and scrambling, trying to keep them in quite large, soft curds. Be careful not to overcook the egg and so make it dry.

·      Add the rice, turn down the heat to low and mix and toss the rice, frying it gently and ensuring that all the grains are lightly coated with egg and oil. If it seems too dry, dribble a little extra oil down the side of the wok, but don't overdo it - the oil should just coat the rice, not swamp it.

·      Season with the soy sauce, sugar and pepper and continue to fry until the soy sauce is absorbed. Taste the rice: it should be gently seasoned, nicely but not overly salty and pleasingly rounded in flavour. Under-seasoning the rice will make it taste spare and hollow - add a little more soy sauce, if necessary. Now stir through most of the crabmeat and spring onions but reserve a little of both to sprinkle over the fried rice when serving.

·      Divide the rice between two plates and sprinkle with the reserved crabmeat and spring onions. Serve with coriander leaves, some slices of cucumber and a wedge or two of lime, and accompany with a small bowl of chillies in fish sauce.

Pork and Chicken Rice Fried Rice

Our good friend Timmy, brought over Roast Pork from Sam Woo in Van Nuys. We also had left over Chicken. So we made a Pork and Chicken Fried Rice. We followed our traditional recipe for Lobster Fried Rice. We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson.

We simply substituted the crab with Pork and Chicken. It was as good or better than any Fried Rice we get a restaurants. This is a recipe (with Crab, Pork, Shrimp or lobster) that you should try. The Fried Rice was unbelievably good!

You can get the recipe for fried rice from our blog of: April 4, 2013. Click the date to get the recipe. It was excellent!

 

Pork and Asparagus Fried Rice

We decided to make Pork Fried Rice with our leftover Pork. Since we had Fresh Asparagus we decided to add it to the Fried Rice. It was great. We use our recipe for Lobster Fried Rice which is a variation of the recipe for Crab Fried Rice. None the less it tasted great! You can get the recipe for Fried Rice from our blog of: April 4, 2013. Click the date to get the recipe.

Pork Fried Rice

The last of our Pork from July 4th became Pork Fried Rice. We use our recipe for Lobster Fried Rice which is a variation of the recipe for Crab Fried Rice. None the less it tasted great! You can get the recipe for Fried Rice from our blog of: April 4, 2013. Click the date to get the recipe.

Pork Fried Rice

 Left over Pork in our house almost always leads to Pork Fried Rice! We use our recipe for Lobster Fried Rice which is a variation of the recipe for Crab Fried Rice. None the less it tasted great! You can get the recipe for Fried Rice from our blog of: April 4, 2013. Click the date to get the recipe.

Ribs! Pop-up Dinner

We have been having a pork-a-thon. Fabulous pork dinners at Mozza and Palate. To continue the theme we decided to make baby back ribs.

We purchased 5 racks at MaCall’s Meat and Fish to smoke in the egg. I came up with a clever idea to evenly smoked the ribs. I created wedges out of aluminum foil to separate the ribs and keep them standing on edge.

We made Chinese-Style Baby Back Ribs with Ginger-Scallion Sauce from License to Grill by: Chris Schlesinger and John Willoughby. You can find the recipe in our blog of: June 21, 2008. Click the date to get the recipe. These were great ribs, moist, smokey and tender.

We started with a tomato salad. We used the recipe for Green and Red Tomato Salad with Russian Dressing from New Classic Family Dinners by Mark Peel. I just love this salad. It can be found in our blog of July 4, 2010. Click the date to get the recipe.

Cathy found a recipe for Ginger-Scallion Fried Rice from License to Grill Chris Schlesinger & John Willoughby. The rice was delicious, we will make it again.

For desert we had Ice-Cream with Cherry Sauce and Darryl Chocolate Cookies.

Billy stopped by and was joined by Kevin for this impromptu neighborhood pork dinner.

Ginger-Scallion Fried Rice

License to Grill

Chris Schlesinger & John Willoughby

SERVES4

This simple (and eggless) version of classic fried rice is flavorful but still plain enough to serve with many different types of grilled food. A full bunch of scallions might seem like a lot to use with this amount of rice, but try it and you may find a new appreciation for this pungent and slightly sweet member of the onion family.

Timing is important on the rice—you want to make sure it is dry but not burned, because cooking it until dry helps create those separated grains for which fried rice is known. It also helps if, after the rice is cooked, you put a tea towel over the pan and fit the lid on over the tea towel before you set the rice aside to sit for a few minutes. The towel absorbs a lot of the moisture that would otherwise keep the rice grains together.

2 tablespoons vegetable oil

3 tablespoons minced ginger 1 tablespoon minced garlic

l cup rice

1 3/4 cups water

¼ cup sesame oil

1/2 red bell pepper, seeded and diced large

½ green bell pepper, seeded and diced large

6 medium mushrooms, trimmed, cleaned, and thinly sliced

1 bunch scallions (white and green parts), thinly sliced

¼ cup soy sauce

Salt and freshly cracked black pepper to taste

1. In a medium saucepan, heat the vegetable oil over medium heat until hot but not smoking. Add the ginger and garlic and saute, stirring occasionally, for i min­utes. Add the rice and saute, stirring occasionally, for 3 minutes. Add the water, cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and set aside for a few minutes.

2. In a large saute pan, heat the sesame oil over medium heat until hot but not smoking. Add the bell peppers and mushrooms and saute, stirring occasionally, for 2 minutes. Add the cooked rice and saute for a few minutes to heat through, stirring occasionally. Add the scallions and soy sauce and stir until thoroughly mixed. Season to taste with salt and pepper and serve.

Singapore-Style Ham Fried Rice

Another use for our left over Ham: Singapore-Style Pork Fried Rice (substituting Ham for Pork). We love Fried Rice in all of it myriad forms! This is another good one to make! We sure are getting a lot of use out of the Ham!

Singapore-Style Pork Fried RiceFood Network

Ingredients

2       tablespoons vegetable oil

1       large egg, beaten

½      pound ground pork

Kosher salt

½      cup diced red bell pepper

¼      cup shredded carrot

¼      cup diced red onion

2       teaspoons Asian fish sauce

1       teaspoon curry powder

1       teaspoon minced garlic

1       teaspoon finely grated fresh ginger

3       cups cold cooked long grain white rice

2       tablespoons chopped fresh cilantro

Directions

1. Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.

2. Add the pork to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly and breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the bell pepper, carrot, onion, fish sauce, curry powder, garlic, ginger and 1/4 teaspoon salt and cook, stirring frequently, until the vegetables are crisp-tender, 2 to 3 minutes.

3. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the cilantro and serve. 

Spring Meals

We have been cooking up a storm. Spring has finally arrived and the Hollywood Farmer's Market is replete with the young green vegetables that we love. Asparagus and Fresh Peas are their in abundance. The Academy Awards and then the Los Angeles Marathon had closed the area near the Farmer's Market for several weeks. Now they were over we could once again easily shop on the street.

We purchased a rack of lamb from McCall’s Meat and Fish and had them cut them into chops. We then used a wonderful recipe from the Cookbook: Indian Home Cooking for Tandoori Lamb Chops. The lamb is marinated in the spices and yogurt and and is delicious when grilled. You can get the recipe from our blog of July 16, 2008. Click the date to get the recipe.

We have been cooking with spring asparagus making a variety of recipes. Sometimes the easiest and simple preparations are the best way to bring out the flavors of vegetables. We cooked one of our all time favorites: Asparagus Pasta. We make this several times every spring. You can get the recipe from our blog of: May 11, 2008. Click the date to get the recipe.

We had also purchased smoked salmon from McCall’s and made a wonderful Salad - Smoked Salmon With A Frisee from: Thomas Keller’s -Bouchon Cookbook. If you don't want your smoked salmon on a bagel this is for you!

We had the final dish made from our Confited Pork Belly: Pork Fried Rice. Boy did we get a lot of use our of the pork! We had the most amazing fried rice we ever had in Hong Kong. Cathy realized that what made the fried rice so special was that the egg was scrambled separately from the rice. When it was cooked it was mixed into the rice. This made the texture of the rice much lighter. We had purchased fresh snap peas and added them to the rice. They were so fresh and crisp we only had to cut them in little chunks and throw them into the rice, no peeling required. With the addition of the Pork Belly we had a great dish.

Once again we had a Salad with Fresh Dates, Parmesan Cheese, Almonds and Saba. We are waiting for the good tomatoes to appear in the market. I hope they arrive soon!

Smoked Salmon With A Frisee Salad
With Oranges And Radishes
Saumon Fume Et Salade Frisee Aux Oranges Et Radis
Thomas Keller – Bouchon Cookbook


CITRUS VINAIGRETTE

3/4 cup fresh orange juice, simmered until reduced to 3 tablespoons
1 tablespoon sherry vinegar
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
2 Cara Cara (red or pink navel) oranges or blood oranges
1 to 2 heads fnsee lettuce
40 tarragon leaves
40 Italian parsley leaves
40 chervil leaves
1 heaping tablespoon minced chives
12 slices (about 8 ounces) smoked salmon
2 large breakfast or Icicle radishes, trimmed
and thinly sliced (to get 24 rounds) Extra virgin olive oil


Here smoked salmon is paired with bitter greens, citrus vinaigrette, and peppery radishes. Fresh herbs are meant to be one of the dominant flavors, and they go well with all the elements here, so don't be shy about using them. And notice how light the vinaigrette is—just three tablespoons of reduced orange juice, one tablespoon of vinegar, and one of olive oil.

FOR THE VINAIGRETTE: Whisk together the reduced orange juice, sherry vinegar, and olive oil in a small bowl. Season to taste with salt and pepper.

Cut off the top and bottom of 1 orange. Stand the orange up and use a serrated knife to cut away the peel and pith in wide strips, working from top to bottom of the orange. Cut between the membranes to release the segments, letting them fall into a bowl. Squeeze any juice from the membranes over the segments. Repeat with the second orange. Set aside.

Remove the dark green outer leaves from the frisee and reserve for another use. Cut off and discard the core from the inner yellow leaves. Separate the leaves, trimming the bottoms as necessary to separate them. Wash the leaves and spin-dry. Place 1V2 cups greens (reserve any extra for another use) in a medium bowl and add the herbs.

TO SERVE: Arrange 3 slices of salmon in the center of each of four serving plates, overlapping them, their edges following the perimeter of the plate, to make a large circle.

Toss the frisee salad with enough vinaigrette to lightly coat the leaves. Season to taste with salt and pepper. Toss in the radish slices.

Drizzle the salmon with olive oil and some of the juice from the oranges. Mound the salad in the center of the salmon and distribute the orange segments among the salads.

Pork Fried Rice

 

We had left over Garlic Braised Pork, so it was a natural to use some of the meat to make Pork Fried Rice. It was excellent. We used the recipe for Crab Fried Rice that we always use substituting the Pork for the recipe's Crab. It was perfect. You can get the recipe for Crab Fried Rice on our blog of April 4, 2013. Click the date to get the recipe.

Lobster Fried Rice

Nectarine Salad with Burrata and Hazelnuts

Lobster Fried Rice (Thai Style)

Nectarines are in season and we made a simple Salad with sliced Nectarines, Burrata Cheese and Hazelnuts. It was very refreshing. I like summer fruit salads.

We had dinner at Newport Seafood (our favorite Chinese restaurant). We always get their special Lobster. We ordered a lobster that was big enough that we knew we would have leftovers. We took the leftover lobster home along with the shells of the lobster that we ate. We then proceeded to make  Thai Lobster Fried Rice with the leftover Lobster. We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson. We simply substituted the crab with Lobster. It was as good or better than any Fried Rice we get a restaurants. This is a recipe (with Crab or Pork or Shrimp, or lobster) that you should try. We used the lobster shells that we brought home, plus the lobster shells from the lobster that we used in the Fried Rice and made lobster stock by just covering the shells with water and boiling for about an hour or so. We then froze the stock for future use. The fried rice was unbelievably good!

You can get the recipe for fried rice from our blog of: April 4, 2013. Click the date to get the recipe.

A Joining of Forces

Radicchio with Croutons, Hardboiled Eggs and Anchovy Vinaigrette    

Posing per Kashmera

Roast Boneless Pork Shoulder    

Thai Fried Rice

Roast Boneless Pork Shoulder with a Tomato Fennel Sauce    

Pecan Tart

I really like joint dinners. We had been to ChiSpacca and had lots of left over Pork from their giant Tomahawk pork chop. We knew we would be making Thai Fried Rice with it.

We saw Robert and invited him and Darryl to join us for dinner. He had already committed to making Roast Boneless Pork Shoulder with a Tomato Fennel Sauce. I suggested we join forces, that he should simply bring it to our house and we would have one big feast!

We started with a Radicchio with Croutons, Hardboiled Eggs and Anchovy Vinaigrette. I love this salad: the bitterness of the radicchio the saltiness of the anchovies are offset by the egg and breadcrumbs. The recipe is from the Zuni Cafe Cookbook. You can find the recipe on our blog of: Jan. 31, 2007. Click the date to get the recipe.

Robert and Darryl served the Roast Boneless Pork Shoulder with a Tomato Fennel Sauce. It was delicious and the sauce really set it off.

We then served the Thai Fried Rice. We have made it many times and it is one of our favorites. We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson. We simply substituted the Crab with Pork. You can the recipe from our blog of April 4, 2013. Simply click the date to get the recipe.

For dessert: Pecan Tarts from McCall’s Meat and Fish.

Thai Pork Fried Rice

Tomahawk Pork Chop 

Thai Pork Fried Rice

Once again we ate at Mozza ChiSpacca. We had the gigantic (and delicious) Tomahawk Pork Chop. We always bring home the leftover pork and make Pork Fried Rice. This one was absolutely delicious. You can get the recipe from our blog of: April 4, 2013. Click the date to get the recipe.