Blood and guts

Or erstwhile known in northeastern Thai cuisine as lahp. Courageously and stupidly ignoring the dangers of eating raw meat (raw pork no less), especially in the ultra-hygenic conditions of an open-air mountain 'kitchen' that gets cleaned only when there's a hard rain, I tried a bit of this on the first night of the trek. I can't explain the dish other than it started with two beautiful boneless pork chops and then the chef (butcher) started mincing and folding in a gelatinized pork blood product, powdered chile, and all kinds of raw pork offal you could possibly think of. When it was all minced and mixed, they called it done. What you see in the picture is the finished product.

LudiCris Rating of 5

4 Slurrps