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Mu Yang Takrai (Barbecue Pork with Lemon Grass)

1 pound pork cut into bite sized pieces

For the Marinade:
10 tablespoons palm sugar
10 tablespoons nam pla -- (fish sauce)
10 tablespoons dark soy sauce
10 tablespoons takrai (lemon grass) -- sliced very thinly
5 tablespoons whiskey
5 tablespoons shallots, sliced very thinly
5 tablespoons kratiem, (garlic) -- minced
5 tablespoons coconut milk
3 tablespoons sesame oil
1 tablespoon black pepper, freshly ground

Mix the marinade ingredients, except the coconut milk and in a saucepan or wok, simmer until reduced to about half the original volume. Allow to cool, and add the coconut milk, stirring until combined. Marinade the meat for 1-3 hours in a cool place, then drain well, and thread onto skewers.

Barbeque the meat until cooked.

Heat the marinade until simmering, stirring for 1-2 minutes (to cook any blood that has dripped from the marinating meat, and hence sterilize it), and serve as a dipping sauce for the meat.

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