Marinated in Thai spices and soy sauce, this pork crisps up beautifully when grilled. Serve over rice with a sweet chili sauce.
By John Bek
When a special delivery of porky goodness came from the lovely folk at Murray Valley Pork, spices, flavours and preparations were already bouncing about my mind.
The Riverina pork from these guys is top shelf stuff, so it deserved to be made into something tasty. 
I already had my own homemade sweet chili sauce so it was a given that I head down the Asian route with the pork. Something simple, easy to knock together – but most importantly – something packed in the flavour department.
The marinade for the pork echoes that of good old mu ping, those glorious skewers of pork that you see sizzling over charcoal all over Thailand.
No skewers here, however, as I’ve used the loin rack and cut it into nice thick cutlets; marinading them for about 12 hours to get those tasty bits and pieces well acquainted with the meat.
The sugars in the marinade blackened up as they needed to; adding a charred smokiness to the beautifully succulent and tender meat.
It’s easy enough to pick at the sliced pork and dunk it into the sweet chilli, but to make a decent meal of it, some fluffy or sticky rice is a good accompaniment. It’s actually really good rolled in flatbread with sprigs of coriander and sliced green onions.
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BBQ Thai Pork and Sweet Chili Sauce
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Grilled pork marinated in Thai spices and soy sauce. Serve over rice with a sweet chili dipping sauce.
Ingredients
- 1 tbsp coriander roots
- 3 cloves garlic
- 2 tsp white pepper
- 1/2 cup (70 g) palm sugar
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp olive oil
- 2 tbsp oyster sauce
- 1/2 tbsp star anise
- 2 lbs (1 kg) pork loin rack
Instructions
- Combine all ingredients (except pork) and mix well.
- Lay the pork in a single layer in a shallow dish, or in a plastic bag, and pour over the marinade, massaging it well into the meat.
- Refrigerate overnight.
- Heat a bbq grill over high flame.
- Char-grill the cutlets until just cooked, or until clear juices come out when tested with the tip of a knife.
- Take off the grill and allow to rest for 5 minutes before slicing.
- Serve with rice and sweet chili sauce.
Notes
- For a richer marinade, use brown sugar instead of palm sugar.
- If you don’t have a grill, you can pan-fry the pork over medium-high heat.
- Leftover pork can be stored in the refrigerator for up to 4 days and reheated in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 200g
- Calories: 400
- Sugar: 10
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
How long should I marinate the pork for optimal flavor?
You should marinate the pork for about 12 hours to allow the Thai spices and soy sauce to fully infuse the meat.
What type of rice pairs best with this BBQ Thai pork?
Fluffy or sticky rice works best as an accompaniment to soak up the sweet chili sauce and enhance the meal.
Can I use a different cut of pork for this recipe?
While the loin rack is recommended for its tenderness, you could use other cuts like pork shoulder, but adjust the cooking time as needed.
