| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Dairy |
Thai |
Thai, Pork |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cloves Minced Garlic |
| 4 |
|
Pork Chops |
| 1/2 |
ts |
White Pepper |
| 2 |
tb |
Sugar |
| 2 |
tb |
Fish Sauce (Nam Pla) |
| 2 |
tb |
Soy Sauce |
| 1 |
tb |
Oriental Sesame Oil |
| 1 |
tb |
Cognac, Whiskey Or Wine |
| 2 |
tb |
Chopped Lemon Grass Citronella (Ta-krai) |
| 1 |
tb |
Finely Chopped Green Onion Scallion or Spring Onion |
| 2 |
tb |
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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