Jeow Bong

Ingredients

• 2 pcs Kaffir Lime Leaf
• 3 pcs Shallot
• 20 g Galangal
• 6 pcs Garlic
• 1.5 tbsp Padaek
• 1.5 tbsp Palm Sugar
• 0.5 tsp Kosher Salt
• 1 pcs Lime
• 10 pcs Dried Red Chili
• 120 g Pork Skin
• 300 ml Water

Method

1. Set a dry skillet over medium heat and toast {dried_red_chili}, {garlic}, {shallot}, {galangal}, and optional {kaffir_lime_leaf}, turning often, until blistered, lightly blackened in spots, and deeply fragrant. Season the warm aromatics with a small pinch of {kosher_salt} to start layering flavor.
2. Transfer the charred {dried_red_chili} to a small bowl, cover with hot {water}, and soak until pliable and slightly swollen so they pound into a smooth, sticky paste.
3. Thinly slice the {pork_skin} into fine strands so it blends evenly into the relish and gives the classic chewy texture.
4. In a mortar, pound the soaked {dried_red_chili} with the charred {garlic}, {shallot}, {galangal}, and optional {kaffir_lime_leaf} to a rough, sticky paste. Add {padaek} and pound again until the mixture smells savory and unified.
5. Scrape the paste into a small saucepan over low heat, add {palm_sugar}, the {pork_skin}, and a splash of {water}, then simmer gently until glossy, thick, and jammy. Stir often so the sugars do not catch, and season with another pinch of {kosher_salt} if needed.
6. Take the {jeow_bong} off the heat, squeeze in {lime}, and stir until bright, sticky, and balanced between smoky heat, sweetness, and funk.
7. Spoon the finished {jeow_bong} into a small bowl and serve warm or at room temperature with sticky rice or raw vegetables.