Thai Pork Toast Recipes

THAI PORK AND NOODLES

Steps:

• Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
• Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
• Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

THAI-STYLE PORK

Steps:

• Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.

THAI PORK TOAST

Steps:

• Mix the Pork (200 gram) with the Ground Coriander (to taste), Soy Sauce (1 tablespoon), Granulated Sugar (1 teaspoon), Fish Sauce (1 teaspoon), Garlic (1 teaspoon) and Corn Starch (1 teaspoon). Marinate for 20 minutes.
• Cut a slice of Bread (4 slice) into 4 pieces, spread minced pork on the bread and place one piece of Fresh Cilantro (to taste).
• Soak the bread into Egg (1).
• Fry it until both sides are golden. Enjoy!

THAI ROAST RED PORK - MOO DAENG

Steps:

• Pat the pork loin dry; mix the food coloring with 2 tbsp water, and rub the pork with this solution.
• To prepare marinade, combine fish sauce, soy sauce, hoisin sauce, sherry, brown sugar, garlic, ginger, five spice, and sesame oil in a blender and mix on high for about 30 seconds.
• Marinate pork in a large ziplock bag or shallow dish, working marinade all over meat, for at least 2 hours, turning meat occasionally.
• Preheat oven to 450 degrees F.
• Line a baking dish with heavy foil; place a meat rack in the dish (to elevate roast); oil rack to prevent sticking; place roast on rack in dish and place in preheated oven.
• After 15 minutes, reduce heat to 350 degrees F.
• Meanwhile, place marinade in a small saucepan and bring to a boil; boil for 3-5 minutes, stirring constantly, add a little water if mixture becomes too thick; set aside.
• Cook roast in preheated oven, checking with meat thermometer starting at about 30 minutes, basting at intervals with cooked marinade.
• For a roast that is medium (has pinkness in the center), go for 160 degrees; for a roast that is well-done (fully cooked), go for 170 degrees.
• When done, remove roast from heat and let it rest for 15 minutes.
• Thinly slice roast into 1/4" medallions.
• and place on a large platter.
• Garnish with cilantro leaves; serve with hot steamed rice.

THAI PORK & PEANUT CURRY

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

THAI SHRIMP TOAST

Steps:

• Chop up shrimp and mix with pork.
• In another bowl mix cilantro, garlic, salt, and pepper, then add into shrimp and pork mixture.
• Add in egg and soy sauce.
• Divide the mixture into 10 parts.
• Spread mixture onto the bread and sprinkle with sesame seeds.
• Heat oil in a wok or pan until hot.
• Place bread in hot oil face down; cook until golden.
• Remove and place it on paper towel to remove excess oil.
• Serve with Thai sweet chili sauce.