Som Tam with Crispy Fried Pork | Yainang

Som tam with pla ra and crispy fried pork with fish sauce.

Link to english comments:
https://ginpaithairang.com/en/c/krDoD...

#yainangdenmark
https://ginpaithairang.com

0:00:17
Welcome to Gin Pai Thai Rang.

0:00:20
Hello, everybody.

0:00:23
Let's eat som tam together.

0:00:27
Today I made som tam again.

0:00:31
Seems like I've been making only spicy salads.

0:00:34
That's because I want to improve my blood circulation.

0:00:39
I only want to eat som tam.

0:00:41
I know that it's expensive here

0:00:42
but that only makes me want it more.

0:00:44
"Why not eat steak?" You may wonder.

0:00:55
Here we have--

0:00:59
asparagus.

0:01:01
And Danish veggies.

0:01:02
This is called 'hovedsalat' ('lettuce' in Danish).

0:01:05
Let's eat, guys.

0:01:11
The weather here was starting to get hot.

0:01:13
Now it's cold again.

0:01:15
But it's warm inside my house.

0:01:16
22° C.

0:01:18
Come on, guys. Let's eat.

0:01:20
It's the same flavor—super spicy.

0:01:39
This is already blanched.

0:01:58
I had to come back for more.

0:02:06
The salad from the other day was so good.

0:02:10
Spicy and sour, as usual.

0:02:34
It's really crispy.

0:02:36
The small ones.

0:02:39
These are sweet peppers.

0:02:42
The Danes like to stuff them with cheese.

0:03:09
The pork tastes really good.

0:03:16
I didn't marinate the pork.

0:03:17
I fried it in oil and fish sauce.

0:03:20
Fish sauce with some salt on the oil.

0:03:31
I meant to say I only added fish sauce to
the oil. No salt.

0:03:43
This som tam tastes so good.

0:03:45
Delicious as always.

0:04:40
I will be in Thailand very soon.

0:04:46
In about a month or so.

0:05:13
The pork is so savory.

0:05:44
I really like my som tam's color.

0:05:47
Bird's eye... no bird's eye chilies.
Just fresh and dry chilies.

0:05:52
Plus tamarind paste juice and lots of lemon juice.

0:06:08
Let me rearrange my papaya shreds.

0:06:13
So it won't get messy when I put it in my mouth.

0:06:42
The pork skin is tender too.

0:07:28
I can't name these colors (for Thai political reasons).

0:07:41
Call it orange, then.

0:08:10
Fried pork is pretty good.

0:08:31
I thought it would be tough.

0:08:33
But it's tender.

0:08:38
Has a nice smell from the fish sauce.

0:09:36
This is crispy.

0:09:38
Soft and crispy, but not tough.

0:10:08
Could this fit in my mouth?

0:10:41
I'm impressed by the tender fried pork.

0:11:01
I boiled the pork for 30 minutes.

0:11:04
Around 30 minutes.

0:11:07
And panfried it. Slice it first

0:11:09
into bite-sized pieces and then fry.

0:11:11
When it's about done—when the oil gets really hot

0:11:14
and the pork looks golden, you add fish sauce to the oil.

0:11:17
And it foamed up.

0:11:19
It smells really, really good with fish sauce.

0:11:31
It's so spicy today.

0:11:33
Tears are coming out.

0:11:58
I'm crying because I get to eat tender pork.

0:12:49
This is my lunch, guys.

0:13:15
Look at the lemon!

0:15:34
I'm full now.

0:15:54
I was told that the pork here
is antibiotic-free.

0:16:01
It's a bit expensive, but I bought it just to try.

0:16:11
So yummy.

0:16:29
I'm going to call this mu tod nam pla.
(T/N: fried pork in fish sauce).

0:16:34
Savory and delicious.

0:16:36
Eat it with sticky rice from the whole container.

0:16:46
Let me eat it like this just this time.

0:16:50
I don't have any sticky rice left.

0:16:52
I will be back in Thailand soon,
that's why I'm not buying it here.

0:16:54
In about a month I will be there.

0:16:55
One month and a half, on May 15.

0:16:58
I will be back.

0:17:00
And stay in Thailand for about a month.

0:17:02
To visit my parents.

0:17:04
My Thai family.

0:17:07
If you see me, just say hi.

0:17:10
Wave so I can see.

0:17:37
The pork is today's star.

0:17:59
See you next time.

0:18:00
Be blessed with wealth! Bye-bye!

0:18:03
That was my mukbang for today.