Pickling utilizing the properties of fermenting rice as a method for production of the pickling chemicals is used widely in Thailand and Laos. The technique with some variations is used for treating both meat and fish. The resultant product can be enjoyed uncooked or cooked and is a delicious option for meat or fish preparation.The process can be shortcut by using sodium nitrite but is not something that is recommended as being a very safe option. The pickling process otherwise can be allowed to proceed under it's own mechanics, typically two to three days refrigerated or at room temperature.

This process is ideal for small strips of pork and then completely rounded off by cooking in a smokey barbecue. Traditionally this is deep fried consequently the tag "Tod".

  • 250 gm (9oz) pork meat filleted into 1x1 by 6 cm strip pieces.
  • 10 cloves of garlic crushed and sliced
  • 2 tsp salt
  • 6 Tbsp cooked steamed rice ( use when temp is down to a comfortable handling temp or lower)
  1. Mix all the ingredients together by hand.
  2. At this stage you can roll the ingredients into blls or rolls and cover with kitchen film. make sure to exclude the air. To be double sure wrap the packages again. You can also place the mixture into a glass jar with a minimum of head space. You need to minimise the surface to air contact.
  3. This then is placed into the refrigerator for a minimum of two days three nights.
  4. Remove the packages from the fridge and release the contents.
  5. Separate the meat strips from the rice and garlic.
  6. These strips now are able to be cooked. ideally in a barbecue with a smoking facility or a kettle barbecue with some smoking wood or leaves.
The cooked strips of meat are ideally enjoyed hot and maybe served with other sides such as salads or steamed jasmine rice. The use of a garlic chillie sauce goes well also.

  • The "normal" option  to deep fry the strips of meat produces a very nice, quite crispy surface.