Night + Market Fried Pig Tails (Dose of Vitamin P)

Thai Food Los Angeles

During my 2005 trip to Thailand, one memorable experience was wandering the Suan Lum Night Bazaar, a complex of 2000 stalls across from Bangkok’s Lumphini Park. When Chef Kris Yenbamroong introduced Night + Market on the on the west end of the Sunset Strip, next to his family’s Talesai restaurant, the idea of finding Thai “street food” in that part of the city intrigued me, though it seemed like the location might dictate a watered down approximation. However, a menu featuring Fried Pig Tails ($6) said otherwise. Finding pig tails on the Strip took me by surprise, and better yet, they were packed with plenty of flavor.

Pig tails are tricky to eat, with tiny bones and bits of cartilage. They also don’t yield a lot of meat, which is probably why they cost so little, but the meat is fatty and flavorful, and the golden fried fat didn’t hurt matters either. They skin’s nice and crispy, with burnished color. Eat them quickly, or the minced garlic and cilantro-strewn tails will eventually get soggy in the chile-lime sauce.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.

Night + Market Fried Pig Tails (Dose of Vitamin P)

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

I still can’t believe I had tail before you did.

Diana,

That was pretty unlikely that you got the jump on this Dose of Vitamin P. Then again, you are a faster runner, so maybe it makes sense.

Pig tails kind of freak me out… the flavor is great, but they’re so hard to eat & kind of look like…….

http://www.cakeandheels.com/2011/03/flavors-of-belize-with-michael-levinson.html

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