Have you ever dined on raw pork? It is a Chiang Mai Thailand delicacy called “naem maw”. Raw minced pork is combined with lightly cooked sliced pork skin, minced garlic and chilli peppers and allowed to ferment in a pot on the kitchen counter for three days. No refrisf\geration necessary or used – I loved it! I also sampled live inch long freshwater shrimp that are mixed with chillie powder, lime juice and coriander leaf in a bowl. These lively creatures are still hopping until they succumb to their tangy, spicy demise in the dressing. I love this country! You can read more about Chef Tummy’s 6000 mile motorcycle trip around Thailand on www.cheftummycooks.com under the TUMMY TALES & BLOG section.
