LEMON GRASS PORK CHOPS
(MOO YANG TA-KRAI)

Broiling over charcoal is a common Thai cooking method which gives meat a distinctive flavor. Boneless pieces of pork threaded onto skewers can be substituted for the chops in a delicious variation of this recipe.

FOR THE MARINADE:
2 tbsp coconut milk
2 tbsp fish sauce (Nam Pla)
2 tbsp soy sauce
2 tbsp sugar
2 tbsp chopped lemon grass citronella (Ta-Krai)
2 cloves minced garlic
1 tbsp oriental sesame oil
1 tbsp cognac, whiskey or wine
1 tbsp finely chopped green onion scallion or spring onion
1/2 tsp white pepper
4 pork chops
TO SERVE:
sweet and sour sauce or other dipping sauce

Mix together the marinade ingredients then thoroughly combine with the pork chops. Allow to sit for 10 minutes.

Broil or grill the meat over charcoal for about 8 minutes on each side, or until done.

Serve with sweet and sour sauce or other dip of your choice.

Servings: 4
Source: Thailand: The Beautiful Cookbook by Panurat Poladitmontr