Helen's thai broiled rib strips
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pork rib strips |
| 2 | teaspoons | Light soy sauce |
| 2 | teaspoons | Whiskey |
| 1 | dash | Dark soy sauce |
| ⅛ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Gound cinnamon |
| ½ | teaspoon | Ground ginger -- or |
| 1 | teaspoon | Minced fresh ginger |
| ¼ | teaspoon | Minced fresh or soaked |
| Dry Galangal (optional) | ||
| 8 | Szechwan peppercorns | |
| ⅛ | teaspoon | Ground pepper |
| ½ | teaspoon | Meat tenderizer -- optional |
| Sweet Chili Sauce | ||
Directions
Combine liquids in a small zipper baggie. Add meat, close and mix well. Add remaining ingredients and mix again. If using meat tenderizer, marinate 15 minutes. If not, marinate 1 hour.
Broil close to the flame about 4 minutes. Turn and broil 2 minutes, or until edges are crispy.
Remove strips from broiler and brush tops with sweet chili sauce.
Serve with rice or as an appetizer.
Note: Sweet chili sauce (Nuoe Cham Ga) is available in most Asian markets. It is sweet and a bit tangy, and only a little hot.
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