← Nouns Cooking · Thai

Ingredients

• 700 g pork tenderloin or boneless shoulder, cut into long strips about 5 cm thick
• 3 cloves Garlic
• 2 coriander roots (or a small handful of stems)
• 1 tsp White pepper
• 1 tsp Chinese five-spice
• 3 tbsp palm sugar or brown sugar
• 2 tbsp Oyster sauce
• 2 tbsp light soy sauce
• 1 tsp Toasted sesame oil
• a few drops red food colouring (optional)
• 250 ml Water
• 1 tbsp Sugar
• 1 tsp Dark soy sauce
• 2 tsp tapioca starch or cornflour, mixed with 2 tbsp water
• 1 tbsp Sesame seeds, toasted
• 300 g jasmine rice (raw weight), cooked
• 4 Eggs, boiled for 9 minutes, peeled and halved
• 1 Cucumber, sliced
• 2 Chinese sausages, steamed and sliced (optional)
• 2 Spring onion, sliced

Method

1. Pound the garlic, coriander roots and white pepper into a paste, then mix with the rest of the marinade ingredients. Coat the pork and marinate in the fridge for at least 4 hours, or overnight.
2. Heat the oven to 200°C (400°F). Lift the pork onto a rack over a foil-lined tray and keep the leftover marinade.
3. Roast for 35–40 min, turning and brushing with marinade twice, until the edges are sticky and caramelised and the centre reaches 63°C (145°F). Rest for 10 min.
4. Meanwhile, simmer the leftover marinade with the gravy water, sugar and dark soy for 5 min (it must boil to be safe), then stir in the starch mix and cook for 1 minute until glossy and thick. Add the sesame seeds.
5. Slice the pork thinly. Pile rice on each plate, top with pork, sausage, eggs and cucumber, spoon over the gravy and scatter with spring onions.

Tips

• The red colour is traditional but purely for looks, so skip it if you like.
• Oyster and soy sauce contain wheat. Leftover pork makes brilliant fried rice.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Rachel Cooks Thai