zombola
05-03-2015, 02:17 PM
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Serves 4
Active Work Time: 15 minutes, Total Preparation Time: 30 minutes
Ingredients:
1 lbs.Pork shoulder or pork butt
1 Garlic clove, minced
1 tsp. White pepper
2 tbsp. Fish sauce
1 tbsp. Thai soybean sauce
2 tbsp. Sweet soy sauce
1 tbsp. Brown Sugar
Directions:
1. Cut the pork in to thin strips about 3-inches long and ½-inch wide. Don’t trim too much fat off; it’s ok to trim any silver skin away.
2. Combine all ingredients except pork in a blender and blend into a fine puree.
3. In a sealable bag or container, pour the blended marinade mixture over the pork and massage well until pork is completely coated. Marinate covered in the refrigerator for 4 hours to overnight.
4. Line a cookie sheet with paper towels or parchment paper. Blot off excess marinade and lie onto the sheet pan and allow to dry in the fridge overnight.
5 In a medium pot, heat vegetable oil to high heat, about 360ºF. Fry pork strips for about 4 to 6 minutes until cooked through and edges are slightly crisp. Remove from heat and drain on paper towels.
6. Serve with Thai Sticky rice.
Thai Sticky Rice
Ingredients:
4 Cups Thai Sweet Rice
Bamboo Sticky Rice Steamer and Pot
Directions:
1. Soak sweet rice, covered, in water for at least three hours, preferably overnight.
2. Transfer soaked rice into bamboo basket. Rice should sit on the bottom of the basket.
3. Add four cups of water into the steamer pot. Heat water on high until boiling.
4. Insert the basket into the pot, cover, and cook for 10 minutes. Flip rice once and let steam for another 10 minutes.
5. Let rest for 10 minutes and serve warm.
Serves 4
Active Work Time: 15 minutes, Total Preparation Time: 30 minutes
Ingredients:
1 lbs.Pork shoulder or pork butt
1 Garlic clove, minced
1 tsp. White pepper
2 tbsp. Fish sauce
1 tbsp. Thai soybean sauce
2 tbsp. Sweet soy sauce
1 tbsp. Brown Sugar
Directions:
1. Cut the pork in to thin strips about 3-inches long and ½-inch wide. Don’t trim too much fat off; it’s ok to trim any silver skin away.
2. Combine all ingredients except pork in a blender and blend into a fine puree.
3. In a sealable bag or container, pour the blended marinade mixture over the pork and massage well until pork is completely coated. Marinate covered in the refrigerator for 4 hours to overnight.
4. Line a cookie sheet with paper towels or parchment paper. Blot off excess marinade and lie onto the sheet pan and allow to dry in the fridge overnight.
5 In a medium pot, heat vegetable oil to high heat, about 360ºF. Fry pork strips for about 4 to 6 minutes until cooked through and edges are slightly crisp. Remove from heat and drain on paper towels.
6. Serve with Thai Sticky rice.
Thai Sticky Rice
Ingredients:
4 Cups Thai Sweet Rice
Bamboo Sticky Rice Steamer and Pot
Directions:
1. Soak sweet rice, covered, in water for at least three hours, preferably overnight.
2. Transfer soaked rice into bamboo basket. Rice should sit on the bottom of the basket.
3. Add four cups of water into the steamer pot. Heat water on high until boiling.
4. Insert the basket into the pot, cover, and cook for 10 minutes. Flip rice once and let steam for another 10 minutes.
5. Let rest for 10 minutes and serve warm.