Yum pork, Ubon with shrimp🦐🥒

# Pig Ubon # Spicy # Trending # With Cham # Simple menu

Interested in real Ubon pork. Chat. ☺️

Prepare raw materials

Main components:

• Yeo Ubon Pig (In the picture, we use the black pepper recipe): Cut into slices exactly (quickly scrawled for cleanliness and softness)

• Fresh shrimp: Sheep the shell, slit the back, blanch it to ripen. (Do not blanch for long, the shrimp will be hard)

• Octopus: Slice into glasses. Scald ripe.

• Yum vegetables: alley onion, sliced discouraged tomato, slice celery, alley onion

Yum Juice Ingredients (Spicy Tips):

• Red jinda chili peppers: coarse pounding (about 10-15 grains, according to preference)

• Freshly squeezed lemon juice: 3 tablespoons

• Well fish sauce: 2.5 tablespoons

• Simmer sugar or syrup: 1-2 tablespoons (for ruffles and meat-coated yum)

• Pickled garlic juice: 1 tablespoon (allows for a yum shop-style mellow taste)

Making steps

1. Cook Yum Juice: Put the chili pounded in a mixing bowl. Add lemon juice, fish sauce, sugar and pickled garlic juice. Stir until the sugar is dissolved. Taste it to taste sour-savory, lead, followed by a little salty and sweet.

2. Mix the meat: Put the yeo pork, shrimp and squid scalded into a bowl of yum juice, gently mingle the shrimp and yeo pork to soak the yum juice in.

3. Put vegetables: add onions, tomatoes, celery and onions to it. Mix again all over.

4. Arrange Serving: Scoop on the plate. Ready to serve immediately while the vegetables are still crisp and the yum juice is still fresh.

💡 Delicious tips:

• Yeo Pig: You should choose Yeo Pig with less flour. It will give you a clear pork taste and better with yum juice.

• Yum juice: If you want the yum juice to be pretty red, you can mix it with dried chili peppers, slightly down, or use fine red jinda peppers mixed with coarse pounding.

• Freshness: Scalding meat and immediately knocking cold water will help crisp shrimp bounce and octopus not sticky.