Salted Soybean-Pork Rind Relish
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: ~3/4 cup
  • 6 large cloves garlic, peeled
  • 1 teaspoon packed Thai shrimp paste
  • 4-5 fresh bird's eye chilies
  • 3 teaspoons packed palm sugar or 2 teaspoons packed brown sugar
  • 1 tablespoon salted soybean paste
  • 1 ounce shallot, peeled and cut into small cubes
  • 1 ounce pork rinds (unseasoned or lightly salted)
  • ¼-1/3 cup lime juice
  • Fish sauce, if necessary
  • Fresh and lightly cooked vegetables
  1. Pound the garlic and shrimp paste in a mortar into a smooth paste. Add the chilies and pound into match head-sized pieces. Add the sugar, soybean paste, shallots, and pork rinds and pound until well mixed and the pork rinds turn into fine crumbs.
  2. Stir in ¼ cup of the lime juice. Taste. Add more lime juice if needed. If it's not salty enough (unlikely, especially if you use commercial pork rinds which are almost always salted), add fish sauce. The relish should be salty first, then sour, with sweet trailing behind, and it should very strong. The texture should be like that of thick hummus. If it's too loose, stir in more pork rind crumbs. If it's too pasty, stir in a little warm water.
  3. Serve with rice and vegetables.
Recipe by SheSimmers at