INGREDIENTS:
- 1 tbsp coriander roots, cleaned well
- 3 cloves garlic, finely grated
- 2 tsp white pepper
- 70g (? cup) palm sugar
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp olive oil
- 2 tbsp oyster sauce
- ½ tbsp star anise
- 1 kg pork loin rack, skin off, cut into 1 inch cutlets
- sweet chili sauce (store bought or made)
INSTRUCTIONS:
- Combine all ingredients (except pork) and mix well. Lay the pork in a single layer in a shallow dish, or in a plastic bag big enough to fit them all. Pour over the marinade and massage well into the meat. Refrigerate overnight.
- Heat a bbq grill over high flame and char-grill the cutlets until just cooked, or until clear juices come out when tested with the tip of a knife. Take off the grill and allow to rest for 5 minutes before slicing.
- Serve with rice and sweet chili sauce.
Source: Honest Cooking
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