Thai Marinated Pork With Dipping Sauce Recipes

THAI PORK SATAY WITH PEANUT DIPPING SAUCE

Steps:

• In a small dish, combine the marinade ingredients and stir to combine.
• Place the pork pieces in a dish large enough to hold the pork in one layer. Pour the marinade over the pork, coating each piece well. Cover with plastic wrap and refrigerate 3-4 hours.
• Thread the pork onto the skewers, pushing together snugly. Place on a plate and refrigerate until the grill is ready.
• Prepare your grill with enough coals to maintain a medium-heat.
• When the coals are ready, baste the pork lightly with oil and place the skewers on the grill and cook for 3 to 4 minutes or until lightly charred and lift off the grill easily. Using tongs, turn the skewers and cook for an additional 3 to 4 minutes or until the pork is again lightly charred and cooked throughout.
• Serve hot or room temperature, garnished with lime wedges, fresh Thai basil, hot Jasmine rice and spicy peanut sauce .

THAI GRILLED PORK NECK (KOR MOO YANG) RECIPE

Steps:

• In a large bowl, combine the oyster sauce, soy sauce, black soy sauce, ground white pepper and water to make a marinade.
• Add the pork neck to the bowl. Take a fork and prick some holes into it so that the pork will absorb the marinade.
• Cover the bowl with food wrap and marinate in the refrigerator for 30 minutes .
• After 30 minutes, turn your convection oven on at 437°F or 225°C. Place the pork on a grilling rack and cook for 30 minutes, turning the other side up halfway through.
• Turn off the oven. Transfer the pork to a cutting board and slice to serve with steamed rice or sticky rice, nam jim jaew and fresh vegetables.

THAI-STYLE GRILLED PORK TENDERLOIN

Steps:

• For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
• For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
• Weave 2 pieces of pork onto each skewer.
• For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
• For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
• Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
• Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

THAI MARINATED PORK WITH DIPPING SAUCE

Steps:

• Pork& Marinade:Combine everything (but the pork) untill it's all blended together well.
• Add the pork and let sit for at least 30 minutes.
• I like to let it sit in the fridge overnight.
• Some people like to use dishes or bowls to marinade the meat, but I like to use large zipper seal bags.
• While the meat is soaking we can get going on the dipping sauce: Mix everything together and taste.
• If it's too spicy-hot, just add a little more sugar, fish sauce, and lime juice till the flavor is right.
• When it's time to cook the meat, start your grill (I prefer charcoal).
• Skewer the meat if thats what you are doing, and place the items on the grill.
• Cook both sides evenly for a couple of minutes and make sure it's cooked all the way through.
• When eating, dip the meat into the sauce and enjoy.

THAI MARINADE [STEAK, PORK, CHICKEN OR FISH]

Steps:

• Blend everything in food processor. Use to marinate meat [8 hours or overnight], chicken [4-6 hours], or fish [1-2 hours]. I simply combine the sauce and the meat in a large ziplock bag and put it in the refrigerator for the alloted time. Then it's good to go on the grill. Heat the marinade and serve it on the side. The sauce will taste a little different every time, just because the chilies can be so unpredictable.

THAI BARBEQUE MARINADE

Steps:

• Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE

Steps:

• Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
• Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
• Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
• Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.