Saeng wa of grilled pork (adapted from Greatest Ever Thai Cookbook by Judy Bastyra & Becky Johnson)
Ingredients:
2 tbsp. tamari
1 tbsp. local honey
14 oz. organic pork tenderloin (or de-boned pork chops)
6 shallots, julienned
1 lemongrass stalk, julienned
5 kaffir lime leaves, julienned
2 inch piece fresh ginger root, peeled & grated
2 thai red chillis chopped (or 1/2 tsp. red pepper flakes to taste)
1 bunch cilantro, chopped
For the dressing:
2 tbsp. organic brown sugar
2 tbsp. fish sauce (Squid brand)
juice from 2 limes
4 tsp. thick tamarind juice (mix tamarind paste with warm water)
Directions:
Preheat the grill to medium. Mix tamari sauce with honey & stir until honey dissolves. Cut the pork into long thick strips & place in grill pan. Brush pork with tamari/honey mixture & grill for 10-15 minutes until cooked through but tender. Turn pork strips & thoroughly coat with tamari/honey mixture. Transfer the cooked pork strips to a cutting board & slice across the grain, then shred it with a fork. Place it in a large mixing bowl & add the shallots, lemon grass, lime leaves, ginger, chillis, & cilantro. To make the dressing, place the sugar, fish sauce, lime juice, & tamarind juice in bowl. Whisk together until the sugar has completely dissolved. Pour the dressing over the pork dish & toss well.
