Description
Grilled pork marinated in Thai spices and soy sauce. Serve over rice with a sweet chili dipping sauce.
Ingredients
Units
Scale
- 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