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.
|PER 100G raw||PER 2 person SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
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.