THAI GRILLED PORK NECK (KOR MOO YANG) RECIPE
This Thai style grilled pork neck is super DELICIOUS and easy to make. Pair it with sticky rice and nam jim jaew (Thai chili dipping sauce) and I guarantee that you'll be satisfied!
Provided by Nart
Categories Main Dishes
Number Of Ingredients 6
Steps:
- In a large bowl, combine the oyster sauce, soy sauce, black soy sauce, ground white pepper and water to make a marinade.
- Add the pork neck to the bowl. Take a fork and prick some holes into it so that the pork will absorb the marinade.
- Cover the bowl with food wrap and marinate in the refrigerator for 30 minutes .
- After 30 minutes, turn your convection oven on at 437°F or 225°C. Place the pork on a grilling rack and cook for 30 minutes, turning the other side up halfway through.
- Turn off the oven. Transfer the pork to a cutting board and slice to serve with steamed rice or sticky rice, nam jim jaew and fresh vegetables.
STICKY THAI PORK
This beautifully flavoured sticky Thai pork recipe is great topped with nuts, fried shallots and lime wedges and enjoyed for a comforting and easy weeknight family meal
Categories Midweek Dinner
Time 25m
Yield Serves 4
Number Of Ingredients 13
Steps:
- In a large heat-proof bowl, cover noodles with boiling water. Leave for 5 minutes, then drain.
- In a wok, heat oil on high. Stir-fry porkfor 4-5 minutes until browned, breaking up lumps.
- Add onion, garlic and chilli, then stir-fry for 1 minute. Transfer mixture to a plate.
- In same wok, heat combined sugar, juice and fish sauce until boiling. Simmer for 2-3 minutes, stirring, until reduced and sticky.
- Return mince mixture to pan with half each coriander and peanuts, plus broccolini. Stir-fry for 2 minutes. Toss noodles through.
- Top with remaining coriander, nuts, fried shallots and lime wedges.
Nutrition Facts : ServingSize Serves 4
STICKY THAI PORK
This easy recipe for sticky Thai pork can be on the table in half an hour! Serve it up with noodles in a bowl and sprinkle with peanuts and chilli for a real kick!
Categories Midweek Dinner
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- In a large heatproof bowl, cover noodles with boiling water. Set aside for 5 minutes. Drain well.
- In a wok or large frying pan, heat oil on high. Stir-fry pork for 4-5 minutes until browned, breaking up lumps.
- Add onion, garlic and chilli and stir-fry for 1 minute. Transfer mixture to a plate.
- In same wok, heat combined sugar, juice and fish sauce until boiling. Simmer for 2-3 minutes, stirring, until reduced and sticky.
- Return mince mixture to pan with broccolini and half each coriander and peanuts. Stir-fry for 2 minutes. Toss noodles through.
- Serve topped with remaining coriander, nuts and fried shallots. Accompany with lime wedges if liked.
Nutrition Facts : ServingSize Serves 4
STICKY GARLIC PORK CHOPS
This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn't call for any hard-to-find ingredients. I served this with some bok choy brown rice.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h30m
Yield 2
Number Of Ingredients 10
Steps:
- Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
- Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
- Remove chops to a plate, scraping any excess marinade back into the baking dish.
- Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
- Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
- Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
- Plate each pork chop and spoon a portion of the sticky garlic sauce on top.
Nutrition Facts : Calories 499.9 calories, Carbohydrate 42.4 g, Cholesterol 90.2 mg, Fat 21 g, Fiber 0.4 g, Protein 35 g, SaturatedFat 7.6 g, Sodium 1813.4 mg, Sugar 38.1 g
THAI CRISPY FRIED PORK WITH GARLIC, 'MOO TOD GRATIEM'
In Thailand, this is a recipe that's usually made at home, not typically found in a restaurant. Mothers will make this for kids to eat on a long trip or picnic. The pork smells delicious, with the garlic. Kept in a food carrier, this is a special treat. Usually served with sticky rice, or jasmine rice.
Yield 4 Person(s)
Number Of Ingredients 10
Steps:
- Pound your pork slices with a meat mallet to soften it, then transfer to a mixing bowl. In a mortar & pestle, pound 1/2 head of garlic. Add corriander powder, Thai pepper powder, and pound into a paste. Add this paste to the pork in a mixing bowl. Add corn starch, fish sauce, thin soy sauce, sugar and sesame oil. Mix well and let this marinade in the fridge for 1/2 hour or longer. Heat wok, and add just enough oil to fry your pork. Over medium/low heat (not too high), cook your pork in the oil and be careful not to over cook it. Fry both sides until golden brown. Remove from wok. Remove any bits of blackened garlic from the oil. Next, add 1/2 head of sliced garlic. Quickly remove it from the oil as soon as it gets brown. Set the garlic on a paper towel to dry for a few minutes. Put fried garlic on top of the pork, serve with cilantro as a garnish (optional), and your favorite rice. Enjoy!
STICKY GRILLED PORK RIBS | MARION'S KITCHEN
These tender, sticky ribs are fall-apart fabulous, promise! Start them off in the oven before getting that wow-worthy char under the grill or on the barbecue plate. Served with a creamy Thai basil and lime potato salad, it's a love story waiting to happen.
Provided by Bee
Yield 4
Number Of Ingredients 13
Steps:
- Step 1.Preheat the oven to 120°C/250°F.
- Step 2.Combine the hoisin, ketchup and chilli sauce in a large bowl. Reserve ¼ cup in a separate small bowl so you can baste the ribs as they grill later.
- Step 3.Add the pork ribs to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal to form a tight foil 'bag'. Cook in the preheated oven for 90 minutes.
- Step 4.Meanwhile, for the creamy Thai basil lime potato salad, cook the potatoes in boiling salted water for 25 minutes or until tender. Remove them from the water and allow to cool a little. Use a tea towel to hold each warm potato as you peel off the skin. Cut the peeled potatoes into chunky dice and place in a large bowl. Add the remaining salad ingredients and toss until well combined. Cover and store in the fridge until ready to serve.
- Step 5.Remove the ribs from the oven. Turn the oven up to 200°C/390°F.
- Step 6.Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Turn the ribs to coat them in the sauce that's accumulated in the bottom of the tray.
- Step 7.Heat a barbecue grill plate or frying pan over high heat. Brush the plate or frying pan with oil. Grill the pork ribs for 3-4 minutes each side, basting with the reserved marinade, or until just slightly charred. Transfer to a serving plate and serve with the creamy Thai basil lime potato salad.
HOW TO MAKE THAI STICKY RICE (วิธีทำ ข้าวเหนียว)
This is a recipe for how to make Thai sticky rice (วิธีทำ ข้าวเหนียว). The best way to make it, is to soak raw sticky rice in water overnight, allow it to sit, then steam it for about 15 minutes. You'll have beautiful fluffy and delicious sticky rice. Read the recipe below, and watch the video here.
Provided by Mark Wiens (eatingthaifood.com)
Categories How to make sticky rice (Thai style)
Time 10h15m
Yield 1 kilo
Number Of Ingredients 2
Steps:
- The night before you want to cook sticky rice, take your raw sticky rice, place it into a bowl or plastic tub, submerge in water, and allow to soak room temperature overnight. Alternatively, you can soak for at least 4 - 5 hours, but overnight is best.
- Take the sticky rice out of the water (and the grains should be softer and a little swollen), and place into a bamboo steamer, or any type of steamer. Cover the steamer with either a lid, or you can do what I did and cover the basket with a cloth, then a metal lid - just to keep all the steam within the rice.
- Add water to a pot with the steamer over the pot (just make sure the water doesn't touch the sticky rice), and once the water comes to a boil, steam for 15 - 20 minutes (usually 15 minutes for me is perfect) on a medium heat.
- After 15 minutes take off the lid carefully, because it will be very hot, and just grab a taste test of the sticky rice to make sure it's soft and fluffy. If it's still a little crunchy, steam for a few more minutes, but if it's good to go, turn off the heat and either eat immediately, or transfer to some sort of airtight container or basket to hold until you're ready to eat.
- Enjoy Thai sticky rice while it's hot and fresh.
GRILLED THAI PORK TENDERLOIN WITH COCONUT LIME PEANUT SAUCE
This Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce is packed with delicious flavors and is perfect served with coconut jasmine rice and an easy cucumber salad for dinner. Don't forget coconut mango sticky rice for dessert!
Provided by Amy Nash
Categories Dinner
Time 30m
Number Of Ingredients 22
Steps:
- Combine all of the marinade ingredients except for the pork tenderloin in a bowl and whisk together. Place the pork tenderloin in a large ziptight bag and pour the marinade over it, sealing well and marinating in the refrigerator for at least 30 minutes and up to 24 hours.
- Remove the meat from the fridge for 30 minutes to 1 hour before cooking and let it sit on the counter to take off the chill. When ready to cook, heat the grill to high and place the the marinated pork tenderloin on the hot grill. Reserve the marinade.
- Grill the marinated pork tenderloin over high heat with the lid closed for 5-6 minutes, then flip it over and grill another 5-6 minutes. Turn the grill off but leave the lid closed and let the tenderloin continue to cook for another 5 minutes until it reaches 140-145 degrees F on an instant-read meat thermometer. Pull the meat off the grill and let rest for 5-10 minutes before slicing.
- While the meat is cooking, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Let it simmer for a minute or two to kill any bacteria and thicken it into a wonderful coconut lime peanut sauce. After the pork tenderloin is sliced and ready to serve, drizzle it with the sauce and serve any reminder on the side.
- Combine the cucumber salad ingredients in a bowl for 15 minutes in the refrigerator. Remove the serrano peppers and serve. If you prefer a spicy salad, you could very thinly slice the serrano pepper and leave it in the salad.
Nutrition Facts : Calories 443 kcal, Carbohydrate 28 g, Protein 31 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 74 mg, Sodium 964 mg, Fiber 3 g, Sugar 17 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
STICKY CHINESE PORK
This super-quick sticky Chinese pork recipe brings Chinese flavours to the table but is cheaper and healthier than your Saturday night takeaway. Catering for a crowd? Why not add this quick beef stir-fry to the mix?
Provided by delicious. magazine
Categories Noodle recipes
Time 25m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place the pork in a bowl with the soy sauce, sesame oil, five spice, garlic, ginger and honey. Toss together and set aside for 10 minutes.
- Heat half the oil in a frying pan over a medium heat. Add the pork with a slotted spoon and fry until almost cooked. Add the marinade and bubble for 5 minutes until sticky.
- Meanwhile, in a separate wok or frying pan, heat the remaining oil and stir-fry the pepper and mangetout with a splash of water for a few minutes. Add the pak choi and cook for a further minute, then stir in the beansprouts. Toss with the pork, drizzle with soy sauce, sprinkle with the sesame seeds and serve.
Nutrition Facts : Calories 337kcals, Fat 16.6g (3.4g saturated), Protein 30.8g, Carbohydrate 17.1g (15.4g sugars)
STICKY THAI PORK
This classic dish, called Mah Hor in Thailand, is served with wafer-thin slices of pineapple, ready to scoop
Provided by John Torode
Categories Dinner, Main course
Time 30m
Yield Serves 6 with other dishes
Number Of Ingredients 10
Steps:
- Put the ginger, garlic, chilli, coriander stalks (or root) and shrimp into a food processor and whizz to a paste.
- Heat a wok, add the oil, then add the paste. Fry until fragrant. Add the pork, stir well and fry for 5 mins until cooked through. Stir in the fish sauce and the palm sugar, then cook for a good 10 mins more, until the meat becomes sticky, dark and caramelised. Can be made up to 2 days ahead, then reheated. Cool a little, top each pineapple slice with a teaspoon of the sticky pork and devour.
Nutrition Facts : Calories 158 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 11 grams protein, Sodium 1.15 milligram of sodium
THAI-STYLE STICKY PORK RIBS WITH MANGO SALAD
These Thai-style pork ribs drenched in a sticky barbecue sauce and then slow-cooked are so finger-licking good you'll be struggling to share. The sweet peanut and mango salad takes the flavours of this dish to a whole new level.
Provided by delicious. magazine
Categories Marmalade recipes
Yield Serves 4
Number Of Ingredients 17
Steps:
- Heat the oven to 170°C/150°C fan/gas 3½. Rub a little oil on the ribs, then put on the roasting rack in a large roasting tin. Season with salt and pepper and pour 350ml water into the tin. Cover the tin tightly with foil, then cook for 2 hours until the meat is tender (see Make Ahead). Remove the ribs and leave to cool if making ahead.
- When ready to serve, turn up the oven to 200°C/180°C fan/gas 6. Mix the barbecue sauce with the garlic, ginger, lime zest and juice. Put the cooked ribs on a foil-lined baking tray and brush generously all over with the barbecue sauce. Cook for 20 minutes until sticky and caramelised (or see Make Ahead).
- For the mango salad, first make the dressing. In the small bowl of a food processor whizz together the chilli, garlic, lime juice, fish sauce, oil, sugar and shrimp paste. (Or finely chop the chilli and garlic and put in a bowl, then add the lime juice, fish sauce, oil, sugar and shrimp paste and mix well.) Toss the dressing in a serving bowl with the mango, papaya, shallot, chopped peanuts and herbs. Serve straightaway with the ribs.
Nutrition Facts : Calories 506kcals, Fat 25.8g (5g saturated), Protein 41.4g, Carbohydrate 23.9g (20.9g sugars), Fiber 6.3g
STICKY PORK NOODLES
A quick, easy and super-versatile pork noodle recipe by Georgina Hayden.
Provided by Georgina Hayden
Categories Mains Jamie Magazine Pork Asian Quick fixes
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Mix the marinade ingredients in a shallow dish. Slice the pork into 4cm to 5cm strips, then add to the marinade and set aside.
- Cut the broccoli into florets, then cook in a pan of boiling salted water for 2 minutes. Add the noodles and cook according to the packet instructions. Drain, reserving a little of the cooking water, and set aside.
- Peel the garlic and ginger, finely slice the garlic, then cut the ginger into matchsticks.
- Heat the groundnut oil in a large pan or wok over a high heat, then fry the garlic and ginger for 2 to 3 minutes, until golden. Add the pork (reserving the marinade) and fry for 3 to 4 minutes, until browned.
- Add the marinade and reduce the heat a little. Toss the pork to coat and fry for a few minutes until sticky and cooked through.
- Add the noodles, broccoli and reserved cooking water and toss. Once it's lovely and sticky, stir through the beansprouts for the final 30 seconds or until heated through.
- Slice and scatter with chilli (if using) and serve at once.
Nutrition Facts : Calories 579 calories, Fat 17.5 g fat, SaturatedFat 4.7 g saturated fat, Protein 33.7 g protein, Carbohydrate 68.8 g carbohydrate, Sugar 8.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
STICKY CHINESE PORK BELLY
Sticky Chinese Belly Pork - Slow-cooked until meltingly tender and then finished with a sticky chilli glaze.
Provided by Nicky Corbishley
Categories Dinner
Time 2h25m
Number Of Ingredients 16
Steps:
- Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan. I use a cast iron casserole pan.
- Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
- Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
- Chop the pork into bite sized chunks.
- In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, the ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.
- Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.
- Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend a splatter guard).
- Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.
- Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.
Nutrition Facts : Calories 531 kcal, Carbohydrate 14 g, Protein 33 g, Fat 38 g, SaturatedFat 15 g, Sodium 654 mg, Sugar 12 g, ServingSize 1 serving
THAI MINCED PORK RECIPE (LAAB NAMTOK)
THAI MINCED PORK RECIPE (LAAB NAMTOK) by Thai Food Online Larb nam tok is a dish from the north-eastern part of Thailand, commonly known as Issan. The word namtok literally translates into waterfall, which supposedly refers to the water (or liquid) in the pork that bead out while cooking it. It is a similar recipe to Som Tam (Thai papaya salad). In fact the two recipes accompany each other regularly in a Thai's regular diet, along with a serving of sticky (glutinous) rice. Laab namtok is a Thai salad, but it's not a vegetable salad, instead it's a meat salad. You can substitute the pork with beef, fish, or tofu, or mushrooms. Either way you will a wonderfully aromatic and moreish Thai salad. The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice to give it some crunchy texture, and a wonderful assortment of fresh herbs to bring it all together. The tasty legend of Laab was taken to Bangkok by the people of E-san (Northeastern provinces near the Mekong River). The blend of ethnic herbs and lime juice makes this dish tangy and very refreshing. It is a common place that Laab-Namtok is served with steamed sticky rice ('kao neow') in bamboo baskets This is a quick and easy way to prepare this North-Eastern Thai salad.
Provided by by Thai Food Online
Time 30m
Number Of Ingredients 10
Steps:
- 1. To make the toasted sticky rice (khao kua), put the uncooked sticky rice in a frying pan with no oil and on a low heat. Stir continuously till the rice turns a golden yellow colour. This process takes about fifteen minutes and the sticky rice will be very fragrant.
- 2. Let the toasted rice cool down and then pound it in a pestle and mortar. You could use a blender here as well.
- 3. Fry the minced pork till it is cooked through. Add one tablespoon of the toasted rice and chilli powder. Also add the fish sauce, lime juice and sugar.
- 4. Slice the Thai red onions (shallots), and add the mint leaves and coriander to the mixture. Mix it all up making sure the ingredients are evenly spread over the pork.
- 5. Garnish it with Thai coriander and mint. It is now ready to be served and enjoyed!
- 6. To enjoy an authentic Thai experience, larb nam tok is usually accompanied by some Thai sticky rice and papaya salad (som tam).
Nutrition Facts : Calories 277 Protein
THAI GRILLED PORK (MOO PING)
A delicious grilled meat on a stick full of flavor and spices, a perfect recipe for your summer BBQ's.
Provided by Suwanee
Categories Appetizer
Time 45m
Number Of Ingredients 17
Steps:
- Grind the garlic, cilantro stems, palm sugar and coriander seeds in a mortar and pestle until mixture turns into paste.
- Put the mixture from mortar and pestle into a bowl and add all the spices and sauces together.
- Add the coconut milk and tapioca starch and stir well.
- Taste the marinading sauce and adjust the sweetness and saltiness accordingly. Set aside for a minute.
- Add the sliced pork into a ziplock bag and add the oil. Massage pork in the oil then add marinading mixture.
- Seal the ziplock bag and massage in the sauce until the meat is evenly covered. Put the bag on a flat platter and refrigerate for 4-5 hours.
- After marinating, place all the meat on the skewers and place the coconut milk, oil, and a cooking brush next to the grill.
- Start the grill, I used a gas grill. Turn the heat to medium and once the grill is hot, place the pork skewers onto the grill.
- Brush each side of meat with the coconut milk and cook for 3-4 minutes each side 2-3 times or until meat looks fully cooked.
- Flip the meat and repeat step 10 until the meat is completely cooked through.
- Some parts of pork might be slightly burnt, just trim off the burnt part and enjoy a taste of heavenly explosion in your mouth. (: Serve with fresh sticky rice and a side of vegetables, if desired.
Nutrition Facts : ServingSize 1, Calories 258 calories, Sugar 8.4 g, Sodium 1015.3 mg, Fat 20.5 g, SaturatedFat 17.4 g, TransFat 0 g, Carbohydrate 12.4 g, Fiber 1.7 g, Protein 8.8 g, Cholesterol 18.9 mg
THAI ROAST PORK WITH STICKY RICE
Steps:
- Wash and pat dry the pork. Slice into large pieces--about 1inch thick. Poke both sides of each piece with a fork or skewer and place in a flat bottom container with lid. Blend oyster sauce, sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and marinate in the refrigerator at least 1 hour. Overnight for best result. Soak sticky rice in water for 30 minutes and drain well. Pour rice in a wet-paper towel lined steamer and steam over high heat for 40 to 45 minutes. Place cooked rice in a container and mix with the oil to coat well. Cover and set aside. Charcoal grill the pork over medium heat until well done. Drizzle some of the marinating liquid on each side halfway through the cooking time. In a small sauce pan, bring the rest of marinating liquid to a boil and pour into a gravy bowl. Slice pork into 1 X 1½ inch pieces and about ¼ inch thick. Spread the rice onto a platter. Cover with the pork pieces and pour the marinating liquid over the pork. Sprinkle cilantro, green onions and chilies. Garnish with sliced cucumbers and tomatoes.
Nutrition Facts :
THAI RIBS RECIPE
This Thai ribs recipe creates very tender ribs that are tangy-sticky good. This ribs recipe is made in your oven, so there's no messy parboiling involved-just stir together the marinade with the ribs and let them bake. Then, just before serving, top with a special Thai sauce that makes these ribs simply divine. Great for serving at a party too!
Provided by Darlene Schmidt
Categories Appetizer Dinner Entree
Time 2h10m
Yield 4
Number Of Ingredients 17
Steps:
- Chop up the ribs, being sure to leave on the fat (helps flavor the dish). Pack ribs into a 9 x 13-inch baking dish or pan.
- Combine marinade ingredients, stirring to dissolve sugar, and pour over the ribs. Turn to saturate all sides. Marinate at least 10 minutes while you warm up the oven (or up to 24 hours in the refrigerator, covered).
- Preheat oven to 325 F. The marinade should be 1/4- to 1/2-inch deep around the ribs. (If your baking pan is larger, you may need to add up to 1/4 cup water to achieve this.) Cover with lid or foil and bake 1 hour.
- Remove from oven. There should be at least 1/2 inch of sauce in the pan. While you have the dish out, turn over any ribs that look dry, ensuring most of the meaty parts are covered with sauce. Cover and return to oven for 1 more hour.
- While ribs are baking, combine Thai Sauce ingredients together in a saucepan. Bring to a boil over high heat, then reduce to medium (it will smell rather pungent as the vinegar burns off). Boil 10 to 12 minutes, or until sauce has been reduced by 1/3 and has thickened.
- Remove from heat and add 1/2 tablespoon lime juice. Once it has cooled, do a taste-test: it should be tangy, with strong sweet, sour, and spicy tones, plus a little salty. Adjust the flavors by adding more sugar if you find it too sour, more cayenne if you'd like it spicier, or more fish sauce if you'd like it saltier. Add more lime juice if too sweet or salty. Note that it will taste strong now, but will be delicious when combined with the ribs.
- When ribs are cooked to your liking, transfer to a serving bowl or platter (bring some of the marinade with them). Now drizzle over the tangy Thai sauce and top with the green onion and coriander. Serve with jasmine rice and enjoy!
Nutrition Facts : Calories 1416 kcal, Carbohydrate 43 g, Cholesterol 357 mg, Fiber 2 g, Protein 76 g, SaturatedFat 32 g, Sodium 3475 mg, Sugar 34 g, Fat 105 g, ServingSize Serves 3-4, UnsaturatedFat 0 g
More about "sticky thai pork recipes"
STICKY AND CRISPY ASIAN PORK BELLY - STAY AT HOME MUM
From stayathomemum.com.au
3.8/5 (177)Category MainServings 4Total Time 2 hrs 10 mins
- Preheat oven to 180 degrees. Place pork belly skin side up in large baking dish. Boil a full kettle of water and pour over pork belly covering the top of the skin with 3cm of water.
- Boil for 5 minutes, stirring well. Reduce to a simmer and allow to simmer while pork cooks, stirring occasionally.
THAI PORK RECIPES - THAI RECIPES - THAI RECIPES
From cooking-thai-recipes.com
PORK CHOPS WITH STICKY RICE AND THAI GREEN-CHILE SAUCE ...
From foodandwine.com
4/5 Category Pork ChopServings 4Total Time 3 hrs 15 mins
- In a medium bowl, whisk 1/4 cup of the fish sauce with the hoisin, orange juice, ginger, honey, black bean sauce and sesame oil; transfer to a shallow baking dish. Add the chops and turn to coat, then refrigerate for at least 3 hours or overnight.
- Meanwhile, in a mortar, pound the garlic, chiles and 1 tablespoon of the sugar to a coarse paste; gradually add the remaining 2 tablespoons of sugar until pasty. Add the lime juice, the remaining 3 tablespoons of fish sauce and the water. Stir in the chopped cilantro.
- Line a bamboo steamer basket with moistened cheesecloth. Drain the soaked rice and spread it in the steamer in an even layer. Set the basket over a pot of boiling water, cover and steam the rice until tender but chewy, about 30 minutes. Cover, remove from the heat and keep warm.
- Light a grill. Remove the pork from the marinade and grill over high heat, turning once, until lightly charred, about 6 minutes. Serve the pork with the sticky rice, green-chile sauce, watermelon slices and cilantro leaves.
EASY PAD THAI RECIPE | PORK MINCE PAD THAI RECIPE | JANE ...
From kitchen.nine.com.au
Cuisine ThaiCategory DinnerServings 4Total Time 30 mins
STICKY CARAMEL PORK BELLY SALAD - GLUTENFREEFORALL.TV
From glutenfreeforall.tv
Estimated Reading Time 3 mins
THAI GRILLED PORK ON A SKEWER WITH STICKY RICE, KHAO NIAOW ...
From highheelgourmet.com
Estimated Reading Time 3 mins
COUNTDOWN | EASY STICKY THAI PORK RECIPE
From shop.countdown.co.nz
Servings 4Total Time 40 minsCategory Dinner
STICKY THAI PORK RECIPE | RECIPE | PORK MINCE RECIPES ...
From pinterest.com.au
STICKY PORK CURRY RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
STICKY THAI PORK RECIPE | RECIPE | PORK MINCE RECIPES ...
From pinterest.ca
STICKY THAI PORK RECIPE
From pinterest.com
STICKY SWEET AND SPICY PORK CHOPS | PICTURE THE RECIPE
From picturetherecipe.com
STICKY THAI PORK - CRECIPE.COM
From crecipe.com
RECIPES > RICE > HOW TO MAKE THAI ROAST PORK WITH STICKY RICE
From mobirecipe.com
"STICKY THAI PORK" - RECIPES ON SPOONACULAR
From spoonacular.com
STICKY THAI PORK RECIPES
From tfrecipes.com
STICKY THAI PORK : RECIPES
From reddit.com
THAI PORK MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
THAI ROAST PORK WITH STICKY RICE - MOO YANG K
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love