Wednesday, 23 July 2014

Thai Marinaded Pork Loin

Thai Marinaded Pork Loin


1 Small Pork Loin
Cooking Oil

3 Tablespoons Fish Sauce
2 Tablespoons Pure Maple Syrup
1 Tablespoon Brown Sugar
2 Tablespoons Soy Sauce
1/2 Tablespoon Sesame Seed Oil
2-4 Cloves Garlic
1 inch Fresh Ginger Root
2 Tablespoons Chopped Green Onion
Pepper to Taste


Measure out the fish sauce, maple syrup, soy sauce, and sesame seed oil into a medium bowl.

Peel and finely mince the cloves of garlic as well as the inch of ginger root. Stir into the sauce. Stir in the chopped green onion. Season with a bit or a lot of pepper to your usual liking.

Ideally, freeze the pork loin for about 10 minutes to make slicing easier. Slice the pork loin into long thin strips, then use either a mallet or your hand to flatten the strip further between two sheets of parchment or plastic wrap.

When entire pork is sliced thinly, transfer to marinade bowl, and turn to coat.

Allow to marinade for at least 30 minutes, or up to as long as overnight.

When time to cook, Remove pork from marinade and let stand on a plate for 10 minutes, Drain any excess marinade.

Heat oil in a cast iron skillet, or a grill to a medium high heat.

Quickly sear each side of the thin strips of pork of the grill or skillet, about 2-3 minutes a side, watching carefully to make sure they do not burn.

Once cooked through remove from heat and transfer to another plate.

Serve as is (sliced over rice or noodles), or shred and return to skillet to make a stir fry. Or you can also fill a sandwich.


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