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.

The chilli sauce is a pungent, sweet and sour concoction of ground black rice, chilli, tamarind and fish sauce and it's lip-smackingly good.

Pork, coriander, garlic, lemongrass, pepper, brown sugar, fish sauce, kecap manis. Sauce: black rice, chillies, garlic, fish sauce, brown sugar, tamarind, red onion
CONTAINS:
Gluten, Fish, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Sesame, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G rawPER 2 person SERVE
ENERGY472.2kj2342kj
PROTEIN17.6g87.2g
FAT TOTAL.9g4.6g
- SATURATED.3g1.5g
CARBS8.2g40.8g
- SUGARS6.6g33g
SODIUM648.5mg3216.6mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Stir-fried greens and/or a cucumber salad, with coconut rice on the side. Or you could slice it and serve with a big Asian slaw.

Suitable for freezing. Defrost fully before cooking.

Please note: this product is raw and must be fully cooked before consumption.

Preheat a lightly oiled hot-plate or barbecue and cook over a medium heat for about 5 minutes a side, rest, then slice thinly and drizzle with the chilli dipping sauce and serve with steamed rice, a cucumber salad and/or stir-fried greens.