Muu Tod Gra-tiem Prik Thai
Garlic and Pepper Crusted Pork is a recipe with authentic Thai flavors. This dish can be a one-plate-dish with rice (sticky rice is a great match), or you can serve with a many-dish meal. You can either marinate the day before, or make it in the morning to eat at dinner. Serve with Prik Naam Bplaa: 1 tablespoon fish sauce with a chili sliced into rings.
Yield:
Ingredients
- 1/2 kilogram (about 1lb) pork steaks, boneless loin cut
- 1 1/2 tablespoons chopped coriander roots, with about 2" of the stem still on. (about 2-3 roots)
- 3/4 teaspoon salt
- 1/4 cup garlic cloves, de-skinned
- 1 tablespoon black peppercorns
- 1 1/2 tablespoons white soy sauce
- 1 tablespoon white sugar
- 1/2 cup tempura or all-purpose flour
Directions
- Smash the cilantro roots and salt in a stone mortar & pestle until a paste.
- Add de-skinned garlic, and smash. Then add peppercorns and smash until paste.
- Cut the meat into 4 equal slices, and put in a bowl. Add the cilantro paste, white soy sauce and sugar. Mix to cover the meat.
- Coat with flour making sure to shke off any excess. Refrigerate, covered, for at least 10 hours.
- Once the meat has marinated, fry on medium heat in about 1/2″ of oil until the meat is cooked through and dark brown, flipping once (about 2 minutes on each side). The meat will be pink and not white, since it’s marinated. Do not overcook or burn the garlic crust.
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