What can I say about this Thai Coconut Marinated Pork, other that it melts in your mouth and the coconut and the curry spices are beautiful together? You can prepare the marinade the night before, making next day’s dinner a snap. This recipe uses lean pork loin, which is marinated overnight and then quickly seared in the wok. The result is very tender and flavorful – if you have leftovers, you could stuff the meat into a sub bun with some cheese, cucumber, cilantro and shredded carrots…
This dish is very well suited for lunch – it’s not very heavy, and you can side it with some steamed veggies. Make a larger portion for dinner and serve with a salad, or something else on the side to make it more substantial.
There is lots of marinade to cook and make sauce for the pork… So there is one thing I regret – and that’s not pouring the rest of it over the pork for the pictures! The dish is actually very moist and tender – so don’t fear! Dry pork is dreadful… I wouldn’t do that to ya.
I am writing this in the middle of winter, but if you have access to a barbecue, then this recipe translates for grilling very well. Soak some wooden skewers in water for about 20 mins, then thread on the marinated meat. Grill over the hot barbecue until no longer pink, turning once. You will not need the leftover marinade in such a case.
Make sure all your spices are fresh when making the marinade, and don’t forget the finishing garnishes. Cilantro, basil, chopped green onions and peanuts are best friends here.
- 450g (1 lb) pork loin, thinly sliced
- 1 tsp palm, or brown sugar
- 2 tsp curry powder, preferably a Thai brand
- 1 tsp fish sauce
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp turmeric
- 1 tbs Thai red curry paste (increase to 2 tbs if you like it really spicy)*
- 1 cup full fat coconut milk
- Combine all marinade ingredients. Place the pork in a bowl and pour half of the marinade over it, mixing so everything is coated well. Cover tightly with plastic wrap and refrigerate for at least 1 hour, preferably overnight. Refrigerate the rest of the marinade.
- Preheat an oiled wok until ready to sear. Remove the pork from the marinade using a slotted spoon, or tongs, and place in the searing hot wok. We are doing this so it sears, not stews. Stir fry only until no longer pink - less than 2 minutes. Pour in the remaining and reserved marinade and bring to the boil for 10 seconds.
- Serve with rice, red chilies, coriander and basil leaves, and crushed peanuts.
- * I have a recipe from scratch in the works - but if you'd like to save time meanwhile, buy a prepared version. Look on the ingredients list and purchase one without artificial ingredients - those DO exist! Just shop around.