Ground Pork on Baguette
I love making snack for my kid and one of the things that I cook over and over is Ground Pork with Baguette or Khanom Pang Na Moo ขนมปังหน้าหมู.
Baguette....... in Thai cuisine.
That sounds a little off, doesn't it?
The recipe I am going to share with you today was modified a bit (?) to suit my liking. If you ever tried Khanom Pang Na Moo in Thailand, you probably remember that they are usually made with white toast and deep fried to golden crispy. (Want to see the traditional version?, click here.) Those toasts taste pretty tasty, (in fact they were a favorite when I was younger) but they are a bit too greasy for me, especially when they get cold.
If you ever try making this recipe with toast, I would highly suggest you to switch to baguettes for even better result. The baguettes feature golden crispy crust, a chewy interior riddled with holes with the density to support the delicious topping. The best part is, since the baguettes crust are crispy enough, you don't have to deep fry them. Less mess, isn't it?
I hope you give this recipe a try some day. These are super quick to put together, but everyone is always impressed.