Description Edit

A Thai dish with Chinese origin, simple, not too spicy and easy to make. When I was in Thailand I found this was a hugely popular meal with streetside vendors. I will add a few accompaniments which go rather well with this meal.

Ingredients Edit

Barbecued pork Edit

• 4 tablespoons tomato purée
• 2 tablespoons dark soy sauce
• 4 tablespoons light soy sauce
• 4 tablespoons sugar
• 1 kg pork belly strips
• 1 lb fragrant rice, rinsed and drained

Chilli and vinegar sauce Edit

• 4 tablespoons rice vinegar
• 1 small red chilli, cut into thin rounds.

Salty sauce Edit

• 450 ml pork stock
• 2 tablespoons light soy sauce
• 3 tablespoons sugar
• 2 tablespoons fish sauce
• 1 teaspoon rice flour

Garnish Edit

• ¼ cucumber, thinly sliced
• 4 spring onions, cut into inch long lengths
• a few fresh coriander leaves, roughly chopped.

Directions Edit

1. Prepare the marinade by combining the tomato purée, soy sauces and sugar in a large bowl.
2. Add the pork belly strips and stir well to coat evenly in the sauce.
3. Leave to marinate for about 2 hrs.
4. Cook the rice, drain and set aside.
5. Place the marinated pork belly strips on a barbecue or under a preheated grill, turning them from time to time until cooked through.
6. While the pork is cooking, make the sauces.
7. For the chill and vinegar sauce, combine the ingredients and set aside.
8. For the salty sauce, heat the stock in a saucepan, add all the ingredients except the rice flour and stir well.
9. Bring to the boil and simmer for 1 minute.
10. Sprinkle the rice flour over the liquid and whisk gently until the sauce thickens.
11. Cut the pork into very thin slices (as thin as ham is best although unless your skilled with a knife you may not get those results, but as thin as possible will do fine).
12. Put a heap of rice on each serving plate and top with slices of the pork.
13. Pour over a good helping of the salty sauce, and garnish.
14. Serve with the chilli and vinegar sauce.
15. Enjoy!.