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Chiang Mai Food:
Kaeng Kradang
(Pork Jelly)

"Mon… Mon… Kaeng Kradang Kee Kang Pladuk" This is a local rhyme used for a game in the Northern part of Thailand in which everyone moves around in a circle whilst the rhyme is being sung but who must then stop as soon the word Pladuk has been said; anyone still moving is out. I asked many elder people about the origin of this game, but I couldn't get an answer. The only thing I know is Kaeng Kradang, or Chiang Mai pork jelly, is my favorite dish during the winter time.

Back when the winter was much colder than it is today, left-over soup or pork broth would always turn to jelly. This form of jelly later became a famous dish called kaeng kradang (literally translated as hard soup), which was always made in the winter. Thanks to the use of gelatin, nowadays this savory dish can be found in all local markets.

Ingredients

	Pork knuckle (boneless) 1 kg Red onions 5 cloves Garlic 5 cloves Pepper to taste Coriander roots (chopped) 2 tablespoons Fish sauce to taste Coriander (for garnish)

Instructions

1. Boil the pork knuckle until soft.

2. Take it out of the boiling water, chop into small pieces and return to the boiling water.

3. Pound the red onion, garlic, coriander roots, pepper and salt in a mortar.

4. Add the resulting paste into the pot and season it with fish sauce.

5. Keep boiling until the pork becomes very soft and has absorbed all the spices.

6. Finally pour it in to a square tray, wait until it sets (or keep it in the refrigerator), and cut into pieces. Serve with the chopped coriander.

Text: Ann
Photos: Apirak