Lemon grass pork chops - moo yang ta-krai
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cloves Minced Garlic | |
| 4 | Pork Chops | |
| ½ | teaspoon | White Pepper |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Fish Sauce (Nam Pla) |
| 2 | tablespoons | Soy Sauce |
| 1 | tablespoon | Oriental Sesame Oil |
| 1 | tablespoon | Cognac, Whiskey Or Wine |
| 2 | tablespoons | Chopped Lemon Grass Citronella (Ta-krai) |
| 1 | tablespoon | Finely Chopped Green Onion Scallion or Spring Onion |
| 2 | tablespoons | Coconut Milk |
Directions
Broiling over charcoal is a common Thai cooking method which gives meat a distinctive flavor. Boneless pieces of pork threaded onto skewers can be substituted for the chops in a delicious variation of this recipe.
~------------------------------------------------------ ~----------------- Mix together the marinade ingredients then thoroughly combine with the pork chops. Allow to sit for 10 minutes.
Broil/grill the meat over charcoal for about 8 minutes on each side, or until done.
Serve with sweet and sour sauce or other dip of your choice.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini