Planning ahead

I am back in my office two days a week. It’s nice to have the change of scenery but important to return to planning ahead. This Thai pork is a great choice – everybody likes it, it’s pretty healthy and I made the marinade and sliced the pork last night. It spent the night soaking up flavor in the refrigerator and when I got home I just needed to skewer the pork so Keith could grill it. We had ordered carryout Indian food on Saturday so we had leftover rice. It doesn’t get much easier than that!

Thai Grilled skewered pork

  • 1 pork tenderloin trimmed of fat and thinly sliced into strips against the grain
  • 1 can coconut milk
  • 2 TB coriander (cilantro) stems, chopped\
  • 2 cloves garlic, chopped
  • 1 TB black peppercorns
  • 2 TB rice vinegar
  • 2 – 3 TB brown sugar
  • 2 TB dark soy sauce
  • 1 TB fish sauce

Place pork strips in a dish.  Grind pepper, coriander stems and garlic together in a mortar and pestle until they form a paste.  Whisk sugar, soy sauce, vinegar and fish sauce together and then add in about 1/3 cup of the coconut cream that is on the top of the coconut milk.  Pour into the mortar and pestle and stir together.  Mix well and pour over pork.  Marinate for at least an hour and up to all day in the fridge.  Skewer pork strips and broil or grill about 4 minutes a side.  Serve over rice.

Samantha had a late babysitting job so by the time we ate dinner, I was too hungry to take a picture!

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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