Shan-style noodles with spicy pork stew (Kanom Jeen Nam Ngiaw)

By: Bianca

Ingredients

300 gms pork ribs
2-3 cups stock (pork or beef)
2 tbsp vegetable oil
1 tsp shaved palm sugar
4 tbsp soy sauce
2 cups tomato (either chopped fresh or halved cherry)
150 gms minced fatty pork
For garlic paste: 2 peeled garlic cloves
For garlic paste: 1 long red chilli
For shallot paste: 8-10 dried birdseye chillies, soaked in hot water for 10 minutes
For shallot paste: pinch of salt
For shallot paste: 4 tbsp chopped red shallot
For shallot paste: 3 tbsp chopped garlic
For shallot paste: 1 tbsp fresh or frozen chopped turmeric
For shallot paste: 1 tsp Thai shrimp paste (gapi)
Dried Kanom jeen noodles (can be substituted for rice vermicelli if not available)
Toppings:Fried garlic, fried shallots, coriander leaves, Pickled mustard greens, chopped roasted peanuts

Make the two pastes separately by blending ingredients of each paste until smooth. If you prefer, you can use a mortar and pestle to make the pastes. If using this method, pound paste ingredients by adding in the listed order.
Cut pork ribs into 2cm segments and rinse under cold water. Place in pot with a pinch of salt and just enough of the stock to cover. Bring up to a boil, then reduce to a simmer for around 25 minutes or until the meat becomes tender, topping up with additional stock if needed. Skim impurities. Leave on gentle simmer while preparing the second component of the stew.
In a wok, heat oil and fry off garlic and chilli paste until lightly golden. Add the shallot paste and fry until fragrant. Season with palm sugar and soy sauce. Add the tomatoes and simmer, stirring for 3-4 minutes before adding the pork mince. Stir for a further 1-2 minutes to cook and break up the pork mince.
Add the contents of the wok to the saucepan with the pork ribs and simmer for 5 minutes. Check the seasoning- it should taste spicy and salty, a little sweet and sour. Adjust as needed.
Serve with cooked kanom jeen noodles (follow instructions as per brand) and toppings.