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
Gluten, Fish, Soy.
Peanuts, Tree Nuts, Dairy, Shellfish, Sesame, Egg, Lupin.
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
FAT TOTAL.9g4.6g
- SATURATED.3g1.5g
- SUGARS6.6g33g
  • 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.