Broiled pork loin with a spicy sauce

    1 hour 35 mins

    This succulent dish is excellent served for dinner. If possible, the flavor is best when the pork is marinated overnight. Serve this dish with sauteed pak boong (water spinach) or steamed kailan and jasmine rice.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • For the pork
    • 5 cloves garlic
    • 1 tablespoon coriander root, peeled and chopped
    • 1 tablespoon black peppercorns
    • 2 teaspoons palm sugar
    • 2 tablespoons light soya sauce
    • 400g pork loin or pork tenderloin
    • For the sauce
    • 5 Thai chillies, red or green, sliced thin
    • 5 cloves garlic, sliced thin
    • 1 teaspoon palm sugar
    • 2-3 tablespoons fish sauce
    • 1-2 limes, juiced

    Prep:15min  ›  Cook:20min  ›  Extra time:1hr  ›  Ready in:1hr35min 

    1. Make the pork marinade first. With a mortar and pestle, pound the garlic, coriander root, black peppercorns, palm sugar and light soya sauce into a paste.
    2. Rub the paste all over the pork and marinate for at least 1 hour and up to 24 hours.
    3. Meanwhile, make the sauce. Mix the sauce ingredients all in a bowl and taste the seasoning. Adjust if necessary.
    4. Grill the marinated pork over a charcoal grill until fully cooked, around twenty minutes. Let the pork rest for 5 minutes and slice thinly.
    5. Arrange the pork slices on a platter and spoon the sauce over before serving.

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