BBQ Pork Thai Style Recipe
Mu Yang Takrai —–BBQ Pork with Lemon Grass
2 pounds pork, cut into bite size pieces
Marinade
10 tablespoons palm sugar
10 tablespoons nam pla (fish sauce)
10 tablespoons dark soy sauce
10 tablespoons takrai (lemon grass), sliced very thinly
5 tablespoons whiskey
5 tablespoons hom daeng (shallots), sliced very thinly
5 tablespoons kratiem (garlic), minced
5 tablespoons coconut milk
3 tablespoons sesame oil
1 tablespoon prikthai (black pepper), freshly ground
Mix the marinade ingredients, except the coconut milk and in a saucepan or wok, simmer until reduced to about half the original volume.
Allow to cool, and add the coconut milk, stirring until combined.
Marinade the meat for 1 to 3 hours in a cool place, then drain well, and thread onto skewers.
Barbeque the meat until cooked.
Heat the marinade until simmering, stirring for 1-2 minutes (to cook any blood that has dripped from the marinating meat, and hence sterilize it), and serve as a dipping sauce for the meat.
