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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

THAI BARBECUE PORK WITH LEMONGRASS, 'MU YANG TAKRAI Recipe

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This recipe for THAI BARBECUE PORK WITH LEMONGRASS, 'MU YANG TAKRAI is from The Van Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 Tablespoons Palm Sugar
10 Tablespoons Fish Sauce
10 Tablespoons Thick Soy Sauce
10 Tablespoons Fresh Lemongrass, Sliced Very Thinly
5 Tablespoons Whiskey (good American whiskey is fine, though we love Mekong whiskey)
5 Tablespoons Shallots, Sliced Very Thinly
5 Tablespoons Garlic, Minced
5 Tablespoons Coconut Milk
3 Tablespoons Sesame Oil
1/2 Tablespoon Thai Pepper Powder
Directions:
Directions:
Mix the marinade ingredients, except the coconut milk, in a saucepan or wok. Simmer until reduced to about half the original volume. Allow to cool, then stir in the coconut milk.

Marinade the meat for 1-3 hours, then drain well. Barbeque the meat until cooked.

Re-heat the marinade until simmering, stirring for at least 1-2 minutes, and serve as a dipping sauce for the meat. This is a sweet barbeque sauce with nice hints of citrus and Thai flavors, use it over and over again. It's all natural and far less expensive than premade packaged sauces
Number Of Servings:
Number Of Servings:
4

 

 

 

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