Miang Lao

Ingredients
Pork with slightly fat. Big Dried shrimps, pounded or chopped and fried. Roasted peanuts. Fried shallots, Fried garlic, Ginger, finely chopped Tamarind, Fish sauce, Palm sugar, oil, tealeaves or pickled lettuce, hot chilies, fried crispy rice, and crisped pork fat.
Preparation
Dice or coarsely chop the pork, then fried it in the pan and add some sugar, palm sugar. When the pork is done, put it in a bowl and mix it with finely chopped tamarind until it tastes sour. After the pork tastes 3 flavours; sour, salty and sweet. Then mix it with pounded roasted peanut, finely pounded-crisped pork fat, finely pounded or fired dried shrimps, ginger, fried shallot, and fried garlic. When it has 3 flavours; sour, salty, and sweet, it is then ready for serve. Wrap it with Chiang Mai tealeaves or pickled lettuce but, surely, it doesn't taste as good as wrapped by tealeaves. Eat it with fried crisped pork or, if prefered, chew it with hot chili.

( Mom Luang Nuang Nillaruttana; 1994; 14,28)