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!

Thai pork

When I think about my menu plan for the week, one of the things I take into consideration is what is on special at the store.  Graul’s is featuring a sale on pork tenderloins so I wanted to do a pork dish.  I haven’t made anything Thai in a little bit so it was a toss up between these two recipes.  I’m going with the former tonight but the latter is a little more accessible if you don’t have a source for the rice noodles.

Stir fried rice noodles with pork

  • canola oil
  • 2 cloves garlic, roughly chopped (divided use)
  • pork tenderloin sliced thinly against the grain
  • fish sauce
  • granulated sugar
  • 1 package rice noodles (place in a damp kitchen towel and microwave for 3 minutes and then cut into strips)
  • 2 TB Thai thick soy sauce
  • 1 TB Thai thin soy sauce
  • 2 eggs
  • 1 head broccoli, cut into florets and then blanched

Heat a wok over medium high heat.  Add about 1 TB of canola oil and heat until almost smoking.  Add garlic and remove from heat.  Stir for 15 seconds and then add pork, 1 tsp fish sauce and 1/2 tsp sugar.  Cook stirring constantly until pork is almost cooked.  Remove pork to a dish and wipe out wok.

Heat wok again over high heat.  Add another TB canola oil and heat until almost smoking.  Add eggs and cook until they start to turn golden brown at edges.  Flip eggs and slide up side of wok.  Add noodles and cook quickly, stirring so they don’t stick together.  After 30 seconds add garlic and stir an then add broccoli and stir.  Add pork and then soy sauces and stir fry so everything combines together.  Serve.

Thai pork

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.  fMix 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.

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.

Pre-Thanksgiving Thai feast

Since I won’t be cooking Thanksgiving dinner this year, I needed to channel my cooking energy elsewhere.  Our friends have family in town so we invited the whole crew over for a Thai dinner last night.  Christie brought dumplings for appetizer and I made brownies for dessert.  For dinner an assortment (no poultry since everyone will get plenty of that today.  I made:

Crab fried rice

  • 2 TB sesame oil
  • 1 onion minced
  • 1 clove garlic, minced
  • 2 eggs, lightly beaten
  • 2 TB sweet soy sauce
  • 2 tsp salty soy sauce
  • 1 cup leftover rice
  • 1/2 pound crab meat (I’ll use the other 1/2 pound for crab salad tomorrow night)
  • 3 scallions, minced
  • sliced lime

Heat sesame oil in a wok over medium heat.  Add onion and garlic and saute until golden.  Add eggs and stir as eggs set.  Add rice and sauces.  Stir well to combine and adjust with additional sauce as needed.  Add crab and stir to combine.  Spoon onto serving plates and top each serving with minced scallion.  Serve with a slice of lime and squeeze lime juice onto rice.

Panang curry with shrimp

  • 1 tsp cumin seed
  • 1 tsp coriander
  • 1 tsp white peppercorns
  • 1 tsp ground Thai roasted peppers
  • 1/3 cup peanuts
  • 1 stalk lemongrass minced
  • 2 cloves garlic minced
  • 1 can Mae Sri Panang curry
  • 2 cans coconut milk
  • 2 tsp sugar
  • 2 tsp fish sauce
  • 2 kaffir lime leaves, minced
  • 1 1/2 lbs shrimp, peeled and deveined

Toast the cumin, coriander and white peppercorns in a dry pan over medium heat, tossing regularly until fragrant.  Remove from heat.  Let cool and grind in a spice grinder.  Add Thai peppers and peanuts and grind until smooth.  Pound lemongrass and garlic in a mortar and pestle.  Add spice/peanut mixture and mash into a paste.  Add canned curry powder and mix well.

Heat the coconut cream from the top of the coconut milk can over medium heat.  Add about 1/2 of the curry mixture (refrigerate the rest for another meal).  Add sugar, fish sauce and lime leaves.  Stir until smooth.  Add shrimp and stir until just cooked.  Serve over rice.

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
  • 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.

Everybody enjoyed the combination.  This is also a good dinner for company because you can do almost everything ahead – I made the rice and then we reheated in the oven, I made the curry and had the shrimp cleaned so I just needed to reheat the curry and add the shrimp and the pork were marinated and skewered and only needed to be grilled.  That meant I could enjoy being with everyone.

The curry sauce is so good over the crab fried rice and matched well with the pork.  And we have leftover curry and rice for dinner on Friday!   Sorry I didn’t get a picture!

A woman’s prerogative

If you follow blog you know that I tend to stay with the plan that I make for the week.  It is rare for me to deviate.  This week has been unusual in that I’ve made two last minute substitutions.  One was a minor variation and one was more major.  First, the minor deviation.  I had planned to roast a pork tenderloin last night to have with the leftover Asian coleslaw.  While I was looking at my Thai recipes for the Drunken Noodles on Monday I noticed the recipe for grilled skewered pork (Moo Yang).  I realized that it called for coriander root (cilantro stems) and that I had leftover cilantro in the fridge from the chicken I made for the potluck.  All of a sudden I got a craving for the grilled pork so I swapped out.

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.  fMix 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.

Tonight was supposed to be flatbread but when I was at the grocery store I saw bouillabaisse in the prepared foods section.  That got me thinking about a bouillabaisse inspired flatbread topping.  I didn’t want to try to pull that off on a Thursday night so I subbed in crab cakes with roasted asparagus tonight and will do some bouillabaisse research in preparation for a Friday night experiment.  I’ll let you know what happens.  (Crab cakes are already on blog so feel free to search.)

Grilled Thai pork

This is similar to the grilled Thai chicken that we are so fond of.  Again, this is one of the more accessible Thai recipes as it calls for ingredients that you can find in your local grocery store.  The marinade is not hard to make and the pork has a great flavor!

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
  • 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.

Thai grilled pork

Thai grilled pork