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00Ingredients
Thai Ginger Marinade:
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2 tablespoons rice wine vinegar or dry sherry
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2 tablespoons tomato sauce
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2 tablespoons soy sauce
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1 tablespoon brown sugar
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2 tablespoons minced ginger
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1 tablespoon vegetable oil, peanut preferred
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6 small prik kee nu Thai chiles, stems removed, minced or substitute 3 serrano or jalapeño chiles
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1 clove garlic, minced
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1 teaspoon Asian fish sauce
For the Pork:
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4 pork steaks
Instructions
Place all the ingredients, except the pork, in a blender or food processor and puree until smooth. Transfer to a bowl and let sit for an hour to blend the flavors. Cover the pork steaks completely with the marinade and let sit in a glass bowl for 3 hours, covered, in the refrigerator.
Bring the steaks to room temperature and grill over a medium fire for 10 to fifteen minutes, turning often, until the internal temperature reaches 160 degrees F., which is medium. Cut open to test for doneness if you prefer. You can use any leftover marinade as a basting sauce, but be sure to simmer it in a saucepan for 20 minutes first.
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Pork is a preferred meat in China and Southeast Asia, so it is not surprising to find it combined with chiles and traditional Asian seasonings. The marinade is also excellent with chicken and fish. Serve the grilled pork steaks with jasmine rice, sweet and sour vegetables, and a green papaya salad.
IngredientsThai Ginger Marinade:
For the Pork:
InstructionsPlace all the ingredients, except the pork, in a blender or food processor and puree until smooth. Transfer to a bowl and let sit for an hour to blend the flavors. Cover the pork steaks completely with the marinade and let sit in a glass bowl for 3 hours, covered, in the refrigerator. Bring the steaks to room temperature and grill over a medium fire for 10 to fifteen minutes, turning often, until the internal temperature reaches 160 degrees F., which is medium. Cut open to test for doneness if you prefer. You can use any leftover marinade as a basting sauce, but be sure to simmer it in a saucepan for 20 minutes first.
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