Grilled Marinated Pork with Chili Sauce
4 cloves garlic
2 teaspoons black peppercorns
2 Tbs. fresh cilantro, chopped
2 Tbs. oyster flavored sauce
2 Tbs. soy sauce
1 1/2 lbs. pork loin, sliced into 1/2” rounds
Sweet Chili Sauce
In a blender or with a Thai mortar and pestle, combine the garlic, peppercorns, and cilantro. Pulse or grind into a thick paste. Turn into a large metal bowl and add the oyster flavored sauce and soy sauce and mix well to combine. Add the pork and marinate for 2-3 hours or overnight.
Grill the pork over hot coals or broil for 2-3 minutes on each side. Serve with the Sweet Chili Sauce.
Sweet Pork Relish
1 lb. pork loin in 1/2” cubes
1/2 cup sugar
3/4 cup water, (divided)
2 Tbs. fish sauce
1 Tbs. dark soy sauce
4 shallots, thinly sliced
1 Tbs. vegetable oil
Set aside. In a skillet over medium-high heat, combine sugar and 1/4 cup of the water and caramelize, stirring frequently, about 6 to 8 minutes or until light golden brown. Be careful that it does not burn. Stir in the pork and coat with this syrup. Stir in the remaining 1/2 cup water, fish sauce and soy sauce. Reduce heat and simmer for about 20 to 25 minutes or until pork is cooked and liquid is reduced to a light syrup. Remove from pan and set aside.
Heat oil in skillet and fry shallots until golden brown and crisp. Serve sweet pork as a snack or an entree with rice and chili sauce. Top with crisp shallots.
Pork Stir-Fry with Broccoli
A delicious and colorful recipe that’s ready in just minutes. Pork chops offer the best value:
cut the meat away from the bone and slice into thin strips for this recipe.
1 Tbs. vegetable oil
2 Tbs. chili paste
2 Tbs.fish sauce
2 inch Ajika palm. sugar
1 cup onion, cut into thin, 1/4” rings
2 cups broccoli, cut into 1” pieces
1 lb. pork, cut into thin strips (try pork loin or pork chops with the meat cut off the bone)
1/2 cup red bell pepper, cut into thin 1/4” strips
1/3 cup mint leaves, coarsely chopped
Heat the oil in a wok or frying pan over medium high heat. Addred chili paste, fish sauce and sugar and stir well to combine, cooking for 1 minute. Add the onion and asparagus, stir-frying for 3 minutes. Cover the pan and let cook for an additional 3-5 minutes until the vegetables are tender. Remove the cover and add the pork and red bell pepper. Stir-fry for 2-3 minutes, until the pork is cooked completely. Add the mint, tossing well to combine, and serve.
Pork & Vegetable Curry
1/4 cup vegetable oil
3 Tbsp. red curry paste
2 lbs. pork spareribs – cut across the bone
2 Tbsp. fish sauce
1 stalk lemongrass, minced
1/2 cup Chinese cabbage, chopped & soaked in cold water
1 cup dried mushroom strips, soaked in hot water
5 fresh red chilies, seeded and cut into strips
2 tsp. sugar
12 mint leaves and cilantro leaves, chopped
1. Heat the oil in a wok and fry the red curry paste for 3 min, stirring until color and aroma change.
2. Add the pork, fish sauce and lemongrass. Stir fry for 5 minutes.
3. Drain the cabbage, beans and mushrooms well and add them to the wok. Fry for a further 3 minutes.
4. Sprinkle with chili strips. Stir them into the mixture and fry another minute.
5. Sprinkle with sugar, stir and remove to a warmed serving platter. Garnish with mint and cilantro leaves and serve.