For those with a predilection for BBQ pork and chilli (hello fellow travellers!), this lean and lovely dish from the North-East of Thailand is pretty close to heaven. We use pork tenderloin fillets and coat them in a marinade of dark soy, fish sauce and lemongrass and then vacuum-seal it. By the time you come to cook the pork, the flavours will have totally permeated the meat, which will be sweet, salty and delicious. Barbecue (or grill) over a medium heat for about 5 minutes a side, then slice thinly and drizzle with the chilli sauce - a pungent, sweet and sour concoction of ground black rice, chilli, tamarind and fish sauce - and serve with rice and a cucumber salad. Both pork and sauce will freeze well - defrost before cooking. One size only, which will consist of one marinated pork fillet, plus the container of sauce, enough for two adults with accompaniments.
Pork, coriander, garlic, lemongrass, pepper, brown sugar, FISH sauce, kecap manis (GLUTEN). Sauce: black rice, chillies, garlic, FISH sauce, brown sugar, tamarind, red onion
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Cook, slice, drizzle with the sauce and serve with the stir-fried greens and rice on the side.