Thai BBQ pork
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. I do love a pressie. I mean, the gift of food is one of the best gifts around, no?
The Riverina pork from these guys is top shelf stuff, so it deserved to be made into something tasty. Not all of it, mind you, so expect to see a little porcine flurry from hereon.
I already had my own homemade sweet chilli 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.
Ideally I would have thrown them over charcoal, but my little gas bbq grill did the trick nicely. 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.
Such a quick and easy dinner, providing you’ve done the marinading beforehand!
*Pork supplied by Murray Valley Pork
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servings
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- 1 tbsp coriander roots cleaned well
- 3 cloves garlic finely grated
- 2 tsp white pepper
- 70 g palm sugar (⅓ cup)
- 2 tbsp light soy sauce
- 2 tbsp fish sauce
- 2 tbsp olive oil
- 2 tbsp oyster sauce
- 1 tsp star anise ground
- 1 kg pork loin rack skin off, cut into 1 inch cutlets
- Cooked rice to serve
- Sweet chilli sauce to serve
Ingredients
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- Combine all ingredients (except pork) and mix well. Lay the pork in a single layer in a shallow dish, or in a plastic bag big enough to fit them all. Pour over the marinade and massage well into the meat. Refrigerate overnight.
- Heat a bbq grill over high flame and 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 chilli sauce.
