Recipes.

Barbecued Pork + Herb Salad

By Tom Kime


I Quit Sugar - Barbecued Pork
  • 4 servings
  • Prep - 1 hour 10 mins
    Cooking - 8 mins
  • Total - 1 hour 18 mins
I Quit Sugar - Barbecued Pork

These spice-grilled pork chops are rich and delicious. They go really well with a sour dressing and lots of aromatic fresh herbs. Pair with a bunch of greens for the perfect dinner or lunch!  

Servings: 4
Preparation: 1 hour 10 mins
Cooking: 8 mins

Ingredients

  • 2 cloves garlic, finely chopped.
  • 1 4cm piece of ginger.
  • 4 pork chops.
  • 3 mint sprigs, leaves picked.
  • 3 coriander sprigs, leaves picked.
  • 3 basil sprigs, leaves picked.
  • 2 tablespoons bean sprouts, washed and trimmed.
  • 2 spring onions, thinly sliced.
  • 2 limes, juiced, plus extra to serve.
  • 1 tablespoon fennel seeds.
  • 1 tablespoon coriander seeds.
  • 1 teaspoon turmeric, ground.
  • 1 teaspoon five-spice powder.
  • 1/2 teaspoon dried chilli flakes.
  • Freshly ground black pepper.
  • 1 tablespoon coconut oil, melted, or olive oil.
  • 1 tablespoon sesame oil.

Directions

1. Grind the coriander and fennel seeds using a mortar and pestle. Add the garlic and ginger and pound to a paste. Tip the ground mixture into a shallow dish and add the turmeric, five-spice, dried chilli, some black pepper and the oil. Add the pork chops and rub the marinade into the meat so that the chops are well coated. Set aside to marinate for at least 1 hour in the refrigerator.

2. Preheat a barbecue or griddle pan to hot. When ready to cook, season the pork chops with some salt. Grill the chops for 8 minutes, turning them every 2 minutes so that they do not scorch and burn.

3. Meanwhile, make the salad. Combine the herbs in a bowl and add the beansprouts and spring onions. Dress with the lime juice and sesame oil.

4. When the pork is caramelised and cooked through, set it aside to rest for 5 minutes. Add any juices from the resting meat to the salad, then serve the pork chops with the herb salad and the extra lime wedges for squeezing over.


Note

Images and recipes from Thai Food Made Easy by Tom Kime (Murdoch Books, RRP $39.99)

I Quit Sugar - Thai Food Made Easy

These spice-grilled pork chops are rich and delicious. They go really well with a sour dressing and lots of aromatic fresh herbs. Pair with a bunch of greens for the perfect dinner or lunch!

Ingredients

  • 2 cloves garlic, finely chopped.
  • 1 4cm piece of ginger.
  • 4 pork chops.
  • 3 mint sprigs, leaves picked.
  • 3 coriander sprigs, leaves picked.
  • 3 basil sprigs, leaves picked.
  • 2 tablespoons bean sprouts, washed and trimmed.
  • 2 spring onions, thinly sliced.
  • 2 limes, juiced, plus extra to serve.
  • 1 tablespoon fennel seeds.
  • 1 tablespoon coriander seeds.
  • 1 teaspoon turmeric, ground.
  • 1 teaspoon five-spice powder.
  • 1/2 teaspoon dried chilli flakes.
  • Freshly ground black pepper.
  • 1 tablespoon coconut oil, melted, or olive oil.
  • 1 tablespoon sesame oil.

Directions

1. Grind the coriander and fennel seeds using a mortar and pestle. Add the garlic and ginger and pound to a paste. Tip the ground mixture into a shallow dish and add the turmeric, five-spice, dried chilli, some black pepper and the oil. Add the pork chops and rub the marinade into the meat so that the chops are well coated. Set aside to marinate for at least 1 hour in the refrigerator.

2. Preheat a barbecue or griddle pan to hot. When ready to cook, season the pork chops with some salt. Grill the chops for 8 minutes, turning them every 2 minutes so that they do not scorch and burn.

3. Meanwhile, make the salad. Combine the herbs in a bowl and add the beansprouts and spring onions. Dress with the lime juice and sesame oil.

4. When the pork is caramelised and cooked through, set it aside to rest for 5 minutes. Add any juices from the resting meat to the salad, then serve the pork chops with the herb salad and the extra lime wedges for squeezing over.

Note

Images and recipes from Thai Food Made Easy by Tom Kime (Murdoch Books, RRP $39.99)

I Quit Sugar - Thai Food Made Easy

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