| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Asian |
Grill01 |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Boneless pork loin |
| 2 |
t |
Chinese dark soy sauce |
| 1 |
t |
Fish sauce |
| 2 |
|
Garlic cloves, minced |
| 2 |
T |
Lime juice |
| 1 |
c |
Peanut oil |
| 1/2 |
c |
Fresh coriander, chopped |
|
|
coarsely |
| 2 |
|
Scallions, use all chopped |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
INSTRUCTIONS
In a blender, combine soy sauce, fish sauce, garlic, and lime juice.
While motor is still running slowly add peanut oil until it
emulsifies. Pour into mixing bowl and add coriander and scallions.
Marinate pork loin in this mixture for 2 hours, covered and
refrigerated. Prepare a wood or charcoal fire and let it burn down to
embers. Remove pork loin from marinade, leaving as much on as
possible. Season liberally with salt and pepper. Grill on each side
for five minutes, while basting with marinade, or until done to your
liking. This recipe yields 4 servings. Recipe Source: GRILLIN' &
CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK -
(Show # GR-3638 broadcast 08-22-1996) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 08-27-1996 Recipe by: Bobby Flay and
Jack McDavid Converted by MM_Buster v2.0l.
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