Stir-fried Egg with Preserved Radish and Pork Crackling (ไชโป๊วผัดไข่ทรงเครื่อง)

1.Cut pork fatback into cube then add into a pan. Season pork fat with salt and use low heat to slowly render pork fat into golden, crispy pork crackling. Set pork crackling aside to drain. Reserve rendered pork lard for later use.

2.Roughly pound garlic into a rough paste. Cut shallot into thin slices. Soak dried shrimp in water until softened and rinse preserved radish through water then set aside to drain.

3.Heat pork lard in the pan. Add shallot and stir until fragrant, about 1 minute. Add garlic and cook until light golden. Add dried shrimp and fry until fragrant. Strain the oil and reserve crispy shallot, garlic, and shrimp for garnish.

4.Add 2 tablespoons of pork lard into the pan. Add preserved radish and cook until fragrant. Add duck egg and soy sauce, stir until eggs are scrambled. Add white pepper and half of the crispy mixture (garlic, shallot, dried shrimp). Toss until combined.

5.Transfer stir fried radish to a serving plate. Garnish with the remaining crispy mixture and pork crackling.