yea…this is not a yellow trend or anything. It’s just because I’m Asian and I like to eat a lot. Today, I found last batch of everything Italian; pasta, prosciutto, salami in the pantry, but seriously I wasn’t in the mood for Italian. I migrated all of them to Asia by adding chilli, sesame oil, fish sauce, rice vinegar and lemon juice. This looks like a mixed child 
I crave this dish once in a while since living in New York because not every Thai restaurant has it on the menu. So, the inspiration for making this dish came from a conversation that I had with my dad over the phone. He always seems to know how to cook really well. He explained like an expert of how to make Kha-Moo ( slow cook pork leg), but he’s never made one himself. This is a true experiment from my dad’s imagination and my memories. I didn’t even know how it was going to turn out since I started making it. I waited for almost 5 hours to taste it and I think it was close enough and looked good for a first attempt. I know my dad will criticize how badly I chopped this piggy, but all I know is this is worth my time and effort.
