Thai Ginger Pork Steaks

Dave DeWitt Recipes Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Thai Ginger Pork Steaks
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pork is a preferred meat in China and Southeast Asia, so it is not surprising to find it combined with chiles and traditional Asian seasonings. The marinade is also excellent with chicken and fish. Serve the grilled pork steaks with jasmine rice, sweet and sour vegetables, and a green papaya salad.

Ingredients


Thai Ginger Marinade:

  • 2 tablespoons rice wine vinegar or dry sherry

  • 2 tablespoons tomato sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 2 tablespoons minced ginger

  • 1 tablespoon vegetable oil, peanut preferred

  • 6 small prik kee nu Thai chiles, stems removed, minced or substitute 3 serrano or jalapeño chiles

  • 1 clove garlic, minced

  • 1 teaspoon Asian fish sauce

For the Pork:

  • 4 pork steaks



Instructions


Place all the ingredients, except the pork, in a blender or food processor and puree until smooth. Transfer to a bowl and let sit for an hour to blend the flavors. Cover the pork steaks completely with the marinade and let sit in a glass bowl for 3 hours, covered, in the refrigerator.

Bring the steaks to room temperature and grill over a medium fire for 10 to fifteen minutes, turning often, until the internal temperature reaches 160 degrees F., which is medium. Cut open to test for doneness if you prefer. You can use any leftover marinade as a basting sauce, but be sure to simmer it in a saucepan for 20 minutes first.

Servings
4
Servings
4
Thai Ginger Pork Steaks
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pork is a preferred meat in China and Southeast Asia, so it is not surprising to find it combined with chiles and traditional Asian seasonings. The marinade is also excellent with chicken and fish. Serve the grilled pork steaks with jasmine rice, sweet and sour vegetables, and a green papaya salad.

Ingredients


Thai Ginger Marinade:

  • 2 tablespoons rice wine vinegar or dry sherry

  • 2 tablespoons tomato sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 2 tablespoons minced ginger

  • 1 tablespoon vegetable oil, peanut preferred

  • 6 small prik kee nu Thai chiles, stems removed, minced or substitute 3 serrano or jalapeño chiles

  • 1 clove garlic, minced

  • 1 teaspoon Asian fish sauce

For the Pork:

  • 4 pork steaks



Instructions


Place all the ingredients, except the pork, in a blender or food processor and puree until smooth. Transfer to a bowl and let sit for an hour to blend the flavors. Cover the pork steaks completely with the marinade and let sit in a glass bowl for 3 hours, covered, in the refrigerator.

Bring the steaks to room temperature and grill over a medium fire for 10 to fifteen minutes, turning often, until the internal temperature reaches 160 degrees F., which is medium. Cut open to test for doneness if you prefer. You can use any leftover marinade as a basting sauce, but be sure to simmer it in a saucepan for 20 minutes first.

Servings
4
Servings
4
Share this Recipe