3 Day Deep Fried Pork with Rice

This dish is a cross between Khao Pad and Nam Khao. I tried to make it in its entirety for lunch and realized that its actually meant to be cooked and eaten over 3 days.

First Day : boil the pork in water with tomyum herbs, then use the same water to cook the rice. Serve separately the fresh salad, boiled pork and rice.

Second Day : deep-fry the leftover salad, pork and rice then mix it all together before serving.

Third Day : stir-fry leftover mixture with additional condiments. I have thai fish sauce, tamarind juice, flavored salt (preserved shrimp paste mixed with salt).