Thai-Style Barbecue Pork

Preparation info

  • Difficulty

    Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Now this is real barbecued pork — a great dish to serve with Nam Jim dipping sauce, and to enjoy with a few other dishes and rice. I often use pork belly for this dish as I love the creamy texture it gets because of the fat content, but shoulder does the trick just as well.

Ingredients

  • 500 g (1 lb 2 oz) pork shoulder, cut into 3 cm ( inch) thick slices
  • 1 Lebanese (short) cucumber, sliced on the diagonal
  • 1 tomato, sliced into rounds
  • 2 mignonette lettuce leaves
  • sweet chilli sauce, to serve

Marinade

  • 2 tablespoons light soy sauce
  • 2 teaspoons shaoxing
  • 1 tablespoon sesame oil
  • 4 tablespoons sugar
  • 1 teaspoon sea salt
  • 2 cloves garlic, finely chopped
  • 1 knob of ginger, peeled and finely chopped
  • 2 tablespoons honey

Method

Mix together all the marinade ingredients, along with the pork, and leave to marinate overnight.

Heat a grill or a barbecue to hot and grill the pork for about 5 minutes on each side, brushing with the remaining marinade as it cooks. It should be golden on the outside and just cooked through. Remove from the grill and cut each piece into smaller slices. Arrange the cucumber, tomato and lettuce on a plate, then top the salad with pork slices. Serve with the sweet chilli sauce.