Fire up the BBQ for delicious, spicy Thai grilled beef and pork and toast the coming of fall or the end of the summer.
Summer is a time to cook and eat outside and I can think of nothing better for marking the end of the warm season and the start of September than these Thai grillers. Naturally, you can always keep grilling year-round and these recipes will endure any season.
Consider serving both these plates with Thai chili sauces. Other Thai-style recipes include Cucumber and Pineapple Salad, Lemongrass Chicken and Green Papaya Salad. I can't help but add Malaysian Satay to this grilling duo.
These recipes come courtesy of Authentic Recipes from Thailand, Periplus Editions (Sven Krauss, Laurent Ganguillet and Vira Sanguanwong)
GRILLED BEEF SALAD
- 1 lb beef sirloin or leftover roast or steak
- 1 tbsp uncooked long-grain or jasmine rice
- ½ cup cucumber, sliced
- ½ cup sliced Chinese celery *
- 6 cherry tomatoes
- 5 – 7 shallots, thinly sliced
- ½ cup mint or cilantro for garnish
- Small head of lettuce, washed and torn (optional)
Dressing:
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 3 tsp sugar
- ½ tsp crushed dried chilies or ground red pepper
*Chinese celery is smaller and more pungent than the western variety, often used in flavouring soups and as a herb. Take care not to confuse with cilantro. Should be available at Asian grocers.
- If using uncooked beef, sear or grill to taste and then slice thinly and set aside. If using leftover meat, just slice thinly.
- Dry roast the rice grains in a wok or pan over medium heat until lightly browned. Remove and grind the roasted rice lightly in a mortar and pestle or blender.
- Mix the Dressing ingredients in a large bowl. Add the sliced meat, cucumber, celery, tomato and shallots and toss to coat. Then add the lettuce and toss again.
- Transfer to serving dish and serve garnished with roasted rice and the mint/cilantro.
Serves 4.
GRILLED PORK WITH CHILI SAUCE
1 ¼ lbs pork ribs, pork loin or pork neck (the neck is usually used in this recipe)
Marinade:
- 2 tbsp crushed garlic
- 1 tbsp crushed coriander root
- ½ tsp freshly ground black pepper
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp sugar
- Separate the ribs or slice the pork into 1 ½ inch strips. Mix all the marinade ingredients and soak the pork for 1 hour.
- While pork marinates, create the Sweet and Sour Chili Sauce and set aside
- Grill the pork or broil it under a very hot broiler for 15 to 20 minutes on each side until browned.
- If using pork loin, slice thinly. Place ribs or pork slices on a serving dish, and serve with chili sauce and some rice and sliced cucumber.
Serves 4 to 6.
