Seasoned grilled pork or beef

Seasoned grilled pork or beef

Mu ru nua yang

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 tablespoon coriander root, chopped
1/2 teaspoon freshly ground peppercorns
5 garlic cloves
1 tablespoon fish sauce
1 tablespoon soya sauce
sugar, to taste (optional)
500g pork belly spareribs or pork chops
or 4cm thick steak, for barbecuing

Method

  1. In a mortar or a food processor attachment, pound together the coriander roots, pepper and garlic to form a paste. Mix with the fish sauce and soya sauce and a little sugar if you wish. Spoon over the meat and leave to marinate for at least an hour (if beef, marinate for a day). Grill the meat over a charcoal fire or in the ordinary way. Serve the spareribs or chops as they come. Grill the whole piece of steak rare and then slice thinly diagonally downwards into reasonable-sized slices.
  2. Large pieces of meat like this are not common in Thailand. This recipe is an adaptation of a classic Thai flavouring for use on a Western-style barbecue. As a further adaptation, a whole piece of pork loin or beef fillet could be seasoned in the same way and then roasted in the oven.
Tags:
SBS
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