Thai Grilled Pork
aka Moo Yang Takrai. This recipe was in the PCC insert and was a hit. Also a good way to use up extra uncooked pork chops - although they won't be as juicy as using pork shoulder. Serve with Vietnamese Noodle Salad.
2 cloves garlic, finely minced
12 or so cilantro stems, finely minced
1/4 tsp salt
1 tbsp black pepper
1 tsp brown sugar
1 tbsp soy sauce
1 lb. ground pork (pork shoulder)
1/4 c. minced lemongrass (smash with meat hammer and then mince)
canola oil for grill
In a mortar and pestle, pound garlic cilantro root, salt and pepper together to make a paste (or smash with the flat side of a knife). Mix the paste with sugar and soy sauce until blended.
Combine paste with pork and minced lemongrass. Mix well and divide into 8 patties. Flatten each patty into a disc and place the skewer or lemon grass stalk in the center and smash around to form a cylinder.
Heat grill to medium high and brush lightly with canola oil. Grill so all sides are cooked, 5-8 minutes. Serve with plum sauce or sweet chili sauce.
2 cloves garlic, finely minced
12 or so cilantro stems, finely minced
1/4 tsp salt
1 tbsp black pepper
1 tsp brown sugar
1 tbsp soy sauce
1 lb. ground pork (pork shoulder)
1/4 c. minced lemongrass (smash with meat hammer and then mince)
canola oil for grill
In a mortar and pestle, pound garlic cilantro root, salt and pepper together to make a paste (or smash with the flat side of a knife). Mix the paste with sugar and soy sauce until blended.
Combine paste with pork and minced lemongrass. Mix well and divide into 8 patties. Flatten each patty into a disc and place the skewer or lemon grass stalk in the center and smash around to form a cylinder.
Heat grill to medium high and brush lightly with canola oil. Grill so all sides are cooked, 5-8 minutes. Serve with plum sauce or sweet chili sauce.
