Make ahead meals

Today was a little chaotic.  I had a long commute and Keith had somewhere to be.  I prepped this Thai street dish last night so that tonight it just needed grilling.  Delicious!  Too bad there aren’t any leftovers!

Thai grilled pork

  • 1 pork tenderloin, trimmed of fat and thinly sliced against the grain into 2×4” strips
  • 1 can coconut milk
  • 2 TB coriander roots, smashed and chopped (I didn’t have any so made without this and it was still delicious)
  • 2 TB garlic cloves, smashed and chopped
  • 1 shallot minced
  • 2 TB rice vinegar
  • 1 TB black peppercorns, ground
  • ¼ cup brown sugar (or to taste)
  • 2 TB dark soy sauce
  • 1 TB fish sauce (I added a little more because it seemed too sweet)

Slice the pork tenderloin into 2×4” strip and about ¼” thick. Put the strips in a mixing bowl.

In a mortar and pestle, grind all the spices (black peppercorns, garlic, and coriander roots – if using) until it forms a paste.

Whisk the sugar, thick soy sauce, rice vinegar, and fish sauce together. Pour the mixture into the mortar and add 1/3 cup of coconut cream. Mix well and taste – adjust seasonings as needed.  Pour the marinade over the pork. Marinate for 3 hours.

Skewer the pork strip. Preheat the grill or oven to broil. Brush each strip with coconut juice/cream on both sides. Cook 2-3 minutes on each side.

Serve with rice.


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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