¼ cup oyster sauce
¼ Light soya sauce (golden mountain)
¼ Nam pla
70gr Palm sugar
1/8 cup Tapioca flour
¼ cup vegetable oil
3 cloves garlic
1 teaspoon whole white pepper
10 Coriander roots
1 tablespoon coconut milk
Thai barbecued pork
Thai cooks have expertly refined the art of
grilling - here, pork is marinated in a boldly
flavoured mixture and is can either be
prepared on the barbeque or grilled.
Thai barbequed pork is mostly served as a
snack in Thailand, and in parts eaten for
breakfast. It is most common eaten with sticky
rice and as an accompniment serve with
papaya salad. This will be a perfect meal to
serve in the summer.
Slice pork into 5mm thick and 2½ inch long. Then in a mortar crush garlic, white
pepper, and coriander roots.
In a bowl mix sliced pork and crushed mixture; then blend well and add oyster
sauce, light soya sauce, nam pla, Palm sugar, tapioca flour, and vegetable oil.
Massage pork until it has absorbed all liquid. Place in fridge for 3 hours.
Soak bamboo skewers in water for 1 hour. Thread each slice of pork down the
center onto a skewer, being careful not to tear meat or expose skewer. Place back
in fridge for 1 hour.
Preheat grill or broiler. Brush skewered pork with 1 tablespoon coconut milk and
place on grill or broiler pan 4 inches from heat 5 to 6 minutes. Turn, brush with
remaining tablespoon coconut milk and grill 3 to 4 minutes, or until cooked
Serve with sticky rice and papaya salad for a more authentic thai meal
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters