Serves 10
1020 min
BBQ Thai Pork with Sweet Chili Sauce
Recipe GLPR6fd896d77145a6
Succulent grilled pork loin cutlets infused with a fragrant Thai-inspired marinade featuring coriander roots, garlic, white pepper, and aromatic star anise. The meat is charred over high heat until perfectly cooked and served with sweet chili sauce and rice.
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Ingredients
1 tbsp Coriander roots, cleaned well
3 cloves Garlic cloves, finely grated
2 tsp White pepper
70 g Palm sugar
2 tbsp Soy sauce
2 tbsp Fish sauce
2 tbsp Olive oil
2 tbsp Oyster sauce
½ tbsp Star anise
1 kg Pork loin rack, skin removed, cut into 1-inch cutlets
Directions
In a bowl, combine the coriander roots, grated garlic, white pepper, palm sugar, soy sauce, fish sauce, olive oil, oyster sauce, and star anise. Mix thoroughly until the marinade is well blended.
Arrange the pork cutlets in a single layer in a shallow dish or large plastic bag. Pour the marinade over the pork, working it gently but thoroughly into all surfaces of the meat.
Cover the dish or seal the plastic bag and refrigerate overnight, or for at least 8 hours, to allow the flavors to penetrate the meat.
Preheat a grill or barbecue to high heat.
Remove the pork from the marinade and place the cutlets directly on the hot grill. Cook until the internal temperature reaches 145°F and the meat is charred with clear juices, approximately 4–6 minutes per side depending on thickness.
Transfer the cooked cutlets to a rest area away from direct heat and allow them to rest for 5 minutes before serving.
Serve the grilled pork cutlets with steamed rice and sweet chili sauce on the side.
