PUDD PRIK

KHING 

TASTE HOW THE FIVE FLAVORS ARE DYNAMICALLY PRESENTED IN THIS CURRY DISH. 
Monday, August 2nd @ 5:45 PM

The authentic recipe comes in two choices of meat: fish skin or pork crackling! Learn how to make it in class after that, substitute the choice of protein however you wish. 
Course includes:
  • GoogleMeet login to your remote learning, equipped with GoPro technology for a wide angle viewing experience.

  • Bonus* recipe card with your initials upon completion. (Live lesson only.)

What you can expect:

Optional meal kit and add-on are offered on the Exploretock website when you book for class. The meal kit excludes protein to be picked up at the farm. If you're not getting the meal kit, please purchase pasture raised pig's fat from a trusted source. We will make crackling that will yield about 180 grams or 6 oz.

  

Recommended farms: Polecathallow farm and Rimmey Rd. Farm

With the purchase of a meal kit, Andy and James at Rimmey Rd Farm are graciously offering free pasture raised pig's fat for your lesson. Pick up at 178 Rimmey Rd. Centre Hall, PA 16828.

Due to the nature of this dish containing high-fat content, you may supplement the meal with a stir-fry or other courses. People with preexisting heart conditions and cholesterol should avoid consuming this dish.

What you will need:
  • Reliable internet connection.

  • Large cooking pan/preferably a wok.

  • Spatula.

  • Cutting board and knife.

  • Jasmine rice prepared ahead of time.

A central location for your meal kit pick-up will be available after your registration. You will need to pick up your kit the morning of class.
Guaranteed success:

100% success rate is guaranteed only if you purchase the full meal kit with your lesson. That way, we'll be using the exact ingredients. If your dish doesn’t come out right, I'll make it right!

Disclaimer: you are responsible for your own safety in the kitchen. Please check with your physician if you're allowed to consume pork crackling.