หมูทอดส้มตำจ้า

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.