| 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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