Ingredients
Pork (or Chicken breast), 1 pound
For the Marinade:
Lemongrass, 2 Tbsp chopped
Coriander Root, 2 Tbsp chopped
Garlic. 1 Tbsp chopped
White Pepper, Ground 1 tsp
Light Soy Sauce, 1 Tblsp
Coriander Seeds, pinch
For the Spice Tamarine Dipping Sauce:
Tamarine paste, 3 Tblsp
Fish Sauce, 3 Tblsp
Palm Sugar (or light Brown Sugar), 3 Tblsp
Thai Chili powder, 1 tsp
Thai Coriander, 1 Tblsp chopped
Toasted Rice Powder, 1 Tblsp
Shallot, 1 Tblsp chopped
Scallion, 1 Tblsp chopped
Thai Mint, 1 Tblsp chopped
Preparation
Combine lemongrass, coriander root, coriander seed, garlic, white pepper and light soy sauce. Pour the sauce over the pork and marinate for 2 hours. Grill pork until cooked through. Let stand 10 mins, slice.
Combine tamarine paste, fish sauce, palm sugar in a mortar, Stir until melted. Add toasted rice powder and thai chili powder. Mix well. Add shallot, scallion, an coriander. Pour over sliced pork. Garnish with mint.
