Very quick and easy and so good. I have also made this using boneless skinless chicken thighs instead of pork. It is still tasty if you don't have lemongrass. I use Thai red chili paste instead of red curry paste.
Thai Barbecued Pork
Photo: Alex Farnum; Styling: Karen Shinto
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Amount per serving
- Calories: 210
- Calories from fat: 41%
- Protein: 23g
- Fat: 10g
- Saturated fat: 1.8g
- Carbohydrate: 5.9g
- Fiber: 0.1g
- Sodium: 846mg
- Cholesterol: 62mg
- 1 stalk fresh lemongrass, stem and coarse leaves trimmed, cut into chunks
- 1 tablespoon sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fish sauce
- 1 quarter-size slice fresh ginger
- 1/4 teaspoon pepper
- A few cilantro sprigs, plus leaves for garnish
- 1 tablespoon Thai red curry paste*
- 1 garlic clove
- 2 tablespoons vegetable oil
- 1 pound pork tenderloin, cut into 1/2-in. slices
- 1. Heat grill to high (450° to 550°). In a food processor, pulse all ingredients except for pork into a paste, adding a bit of water if needed. In a medium bowl, mix pork with paste. Let sit 15 minutes.
- 2. Grill pork, turning once, until browned, about 6 minutes total. Serve with rice, vegetables, and cilantro leaves.
- *Find in grocery stores' Asian foods aisle.
- Note: Nutritional analysis is per serving.
If you're starting the meat ahead of cooking and want to marinate it longer, leave the tenderloin whole.
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