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.