Inner Chef

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Thai Grilled Pork

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Thai Grilled Pork                                              2-3 Servings

1 tablespoon fish sauce

3 cloves garlic

1 lb. pork

1 teaspoon salt

2 tablespoons sugar

1 package bamboo skewer (Optional)

1 tablespoon coconut milk (Optional)

Soak the bamboo skewer in water at least 30 minutes (while you marinate the pork), to prevent them from burning while on the grill.

Slice the pork into thin long strips, a quarter of an inch thick. If you are planning on using the skewer, inch wide strips are better. If you are grilling the pork on the grill without the skewers, a bigger piece will help it from falling into the coals.

Press or mince the garlic. Mix all ingredients together and marinate for half an hour or even overnight.

If you are using the skewers, thread a skewer through the pork. Grill the pork until it is well done.

 

Sauce for Grilled Pork

3 tablespoons brown sugar

2 tablespoons chopped cilantro

1 tablespoon fish sauce

1 teaspoon ground fresh chili paste

1 teaspoon tamarind paste

4 tablespoons water

Heat up water, brown sugar, fish sauce, cilantro, tamarind and ground fresh chili paste in a small bowl in the microwave for 2 minutes, depending on the power of your microwave.  Stir and make sure all the ingredients are dissolved.  The sauce will thicken as it cools down.  Add chopped cilantro. Serve with grilled pork.

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