Well its been a long time, but the wait is over. There is no social taboo surounding schweinefleisch in this country. Its pork galore – Kebabs, Sausages, stir fry, balls, noodles, but my personal favourite is the dark soy braise that never fails to make my eyes water and my bell rumble. Soft, moist well seasoned pork bits served over rice with a little green veggies, some braised chard and possibly a boiled egg, also dark and braised. I could eat it every day.
This time I also discovered a variant with braised and crispy pork, served in an incredibly rich soup with those black eggs, some boiled pork blood and some beanstarch noodle things – and this is a brekkie dish. God I love Bangkok