PORK KNUCKLE
A melting pot for various culinary influences (Indian, Chinese and South East Asian), Thai food marries the diverse Asian palates with the country’s rich natural bounties. From North to South provinces, Thailand boasts a stratum of culinary delights and hidden gems for travellers adventurous enough to unearth. From the rare provincial treat Khao soi Mae Sai (spicy soup-based wide noodle dish) to the ubiquitous pad thai (stir-fried rice noodles), pork is a central ingredient in Thai cuisine.
Nam Thai Kitchen’s Pork knuckle is a dish which conveys the pragmatic nature of Thai cuisine. The Chinese influence of the dish is evident in the choice of cut (pork knuckle is popular amongst Chinese people, usually braised in a stew), while the dish is prepared with the typical Thai propensity of deep frying (omelettes, crackling and crab cakes to highlight a few). Typically, the pork knuckle is garnished with herbs, chilli slices and accompanied with a refreshing dip of garlic, chilli, spring onion and fish sauce.
