Our “Kua Kling” is made using fresh bird’s eye chili from Chumphon, blended with dried bird’s eye chili from Nakhon Si Thammarat, and infused with turmeric to achieve a golden-yellow color. The dish is stir-fried with tender slices of pork hip, and instead of oil, we use water to create a lighter, yet equally flavorful, version of this classic dish.