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Thai Marinated Pork with Dipping Sauce

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“This is a great Thai dish, that isn't too spicy. It goes great with sticky rice. Originally it called for meat sliced thinly at 1.5" x 3" and placed on thin skewers like a ribbon. But I just use pork steaks with the bone cut out, and then cut into quarters.”
1hr 30mins

Ingredients Nutrition

  • Pork and Marinade Ingredients
  • 4 clove garlic, finely chopped (sometimes I use a whole head)
  • 10-12 sprig cilantro, finely chopped
  • 59.16 ml fish sauce (get this at any asian food store, one brand I use is Tiparos)
  • 14.79 ml soy sauce
  • 113.39 g thick coconut cream (1/2 cup, fresh tastes best, then canned, but I usually use powdered for convience. Prepare according)
  • 113.39 g cooking oil (1/2 cup)
  • 14.79 ml sugar
  • 2.46 ml white pepper (yes, in a pinch you can use black, but the white has a better flavor)
  • 453.59 g thinly sliced pork or 2 pork steaks, cut into quarters (8 pieces total)
  • Dipping Sauce
  • 14.79 ml fish sauce
  • 2 limes, juice of (or use 2 tbs rice wine vinigar)
  • 14.79 ml soy sauce
  • 4.92 ml chili powder
  • 14.79 ml sugar
  • 29.58 ml cilantro leaves, coarsely cut


  1. Pork& Marinade:Combine everything (but the pork) untill it's all blended together well.
  2. Add the pork and let sit for at least 30 minutes.
  3. I like to let it sit in the fridge overnight.
  4. Some people like to use dishes or bowls to marinade the meat, but I like to use large zipper seal bags.
  5. While the meat is soaking we can get going on the dipping sauce: Mix everything together and taste.
  6. If it's too spicy-hot, just add a little more sugar, fish sauce, and lime juice till the flavor is right.
  7. When it's time to cook the meat, start your grill (I prefer charcoal).
  8. Skewer the meat if thats what you are doing, and place the items on the grill.
  9. Cook both sides evenly for a couple of minutes and make sure it's cooked all the way through.
  10. When eating, dip the meat into the sauce and enjoy.

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