| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Thai, Pork |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pork rib strips |
| 2 |
ts |
Light soy sauce |
| 2 |
ts |
Whiskey |
| 1 |
ds |
Dark soy sauce |
| 1/8 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Gound cinnamon |
| 1/2 |
ts |
Ground ginger, or |
| 1 |
ts |
Minced fresh ginger |
| 1/4 |
ts |
Minced fresh or soaked |
|
|
Dry Galangal (optional) |
| 8 |
|
Szechwan peppercorns |
| 1/8 |
ts |
Ground pepper |
| 1/2 |
ts |
Meat tenderizer, optional |
|
|
Sweet Chili Sauce |
INSTRUCTIONS
Combine liquids in a small zipper baggie. Add meat, close and mix well.
Add remaining ingredients and mix again. If using meat tenderizer, marinate
15 minutes. If not, marinate 1 hour. Broil close to the flame about 4
minutes. Turn and broil 2 minutes, or until edges are crispy. Remove
strips from broiler and brush tops with sweet chili sauce. Serve with rice
or as an appetizer. Note: Sweet chili sauce (Nuoe Cham Ga) is available in
most Asian markets. It is sweet and a bit tangy, and only a little hot.
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