Ingredients:
1/2 cup unsalted roasted peanuts
1/3 cup well-stirred canned unsweetened coconut milk
2 Tbsp water
1 1/2 to 2 Tbsp roasted red-chile paste or red-curry paste (preferably Thai Kitchen)
1 1/2 Tbsp Asian fish sauce
1 Tbsp chopped shallot
2 tsp cider vinegar
1 tsp sugar
4 thin (1/3-inch) bone-in pork chops (1 1/2 lb total)
Method:
Garnish: sliced cucumber; chopped peanuts; lime wedges
Purée all ingredients except pork in a blender. Transfer to a small heavy saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 Tbsp water.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Pat pork dry, then sprinkle all over with 1/2 tsp salt and 1/4 tsp pepper.
Oil grill rack, then grill pork, covered only if using a gas grill, turning once, until just cooked through, about 5 minutes total. Serve with sauce.
Cooks' note: Pork can be grilled in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 5 to 7 minutes.
Serve with: perfect steamed rice or cumin herb rice pilaf
Recipe By: Lillian Chou
No comments:
Post a Comment