| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains, Dairy | Thai | Pork, Thai | 4 | Servings |
INGREDIENTS
| 2 | Cloves Minced Garlic | |
| 4 | Pork Chops | |
| 1/2 | t | White Pepper |
| 2 | T | Sugar |
| 2 | T | Fish Sauce, Nam Pla |
| 2 | T | Soy Sauce |
| 1 | T | Oriental Sesame Oil |
| 1 | T | Cognac, Whiskey Or Wine |
| 2 | T | Chopped Lemon Grass |
| Citronella Ta-krai | ||
| 1 | T | Finely Chopped Green Onion |
| Scallion or Spring Onion | ||
| 2 | T | Coconut Milk |
INSTRUCTIONS
Broiling over charcoal is a common Thai cooking method which gives meat a distinctive flavor. Boneless pieces of pork threaded onto skewers can be substituted for the chops in a delicious variation of this recipe. ~----------------- Mix together the marinade ingredients then thoroughly combine with the pork chops. Allow to sit for 10 minutes. Broil/grill the meat over charcoal for about 8 minutes on each side, or until done. Serve with sweet and sour sauce or other dip of your choice. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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