Tag: Thai
Thai-Style Smoked Pork Sirloin
Thai-Style Smoked Pork Sirloin
I happened to stumble across whole bone-in pork sirloins at the grocery store that I assume were mispriced for $.99/lb. So I hopped on that and bought a couple. $4 a piece; who can beat that?! I wanted to stuff it, roll it, and smoke it. So when I smoked that joint, I thought, hey. Let’s bone out the sirloin and stuff it, roll it, and smoke it. I wanted to do something different with it. I first hammered down the sirloin so it was equal thickness to stuff and roll. I decided to give the sirloin a Thai inspired flavor. The brine contained ingredients that you’d find in a lot of Thai cuisine: palm sugar, lemongrass, garlic, birds eye chilies, lime, shallots, Thai basil. The sirloin was only 3lbs, so it needed no more than 4 hours to brine. I put a layer of shallots and lemon and lime basil from my garden across what will be the inside of the sirloin. I then rolled it up and tied it with butchers twine. I pat it dry and let it rest at room temp for an hour.When it dame time to smoking the sirloin, I preheated my smoked 250 degrees. At the 2 hour mark, I took the temp with a thermometer. For pork sirloin, you want the internal temp to read between 145-150 degrees. It was done at that point. Let the pork rest for at least 15 minutes before slicing. It turned out really juicy and flavorful. It really absorbed a lot of the Thai brining ingredients, giving the sirloin that sweet, salty, savory, spicy, sour essence.
Servings: 4
Equipment
- Meat Mallet
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lbs pork sirloin
- 2 shallots sliced
- 1/4 cup Thai basil
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup palm sugar
- 1/4 cup fish sauce
- 6 garlic cloves minced
- 3 birds eye chilies chopped
- 2 stalks lemongrass chopped
- 2 shallots sliced
- 1 lime juiced
- 3 bay leaves
Wood Chips
- hickory wood chips
- cherrywood chips
Instructions
- Mix all of the brining ingredients together.
- Brine the pork sirloin for 4 hours.
- I layed out the pork sirloin and hammered it to an equal thickness to roll and tie it. Spread a layer of sliced shallots and Thai basil across the sirloin.
- Roll it up and tie with butchers twine. Pat the outside dry with paper towel and let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the sirloin for 2 hours. Using a probe thermometer, pull the pork once it reaches an internal temperature of 145-150 degrees.
- Let rest for at least 15 minutes before carving.
- Slice into 1/4” thick slices.
Moo Manoa (Garlic Lime Pork)
Moo Manoa (Garlic Lime Pork)
This garlic lime pork has all of the complexities of Thai food: sweet, salty, sour, and spicy. Pork is the traditional protein used in this dish, but you can use beef, chicken, or shrimp. This recipe is fairly healthy and easy to make. You can eat moo manoa as an appetizer or main course. This can be eaten not just as a salad. Why couldn’t pork go into a taco and the cabbage be tossed with the mint and dressing, topping the taco? Why not put the pork on a toasted baguette with the same cabbage and mint salad? Smoke deeper and expand your mind.
Servings: 4
Equipment
- mortar and pestle
Ingredients
- 1 lb pork sirloin sliced less than 1/4” thick
- 6 tbsp water
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 4 cups cabbage shredded
Dressing
- 6 garlic cloves
- 4 Thai chilies 2 red, 2 green
- 3 tbsp palm sugar chopped
- 6 tbsp lime juice
- 4 tbsp fish sauce
- 2 tbsp cilantro chopped
Garnish
- mint leaves roughly torn
Instructions
Velveting the Pork
- Mix together the water, cornstarch, soy sauce, and vegetable oil.
- Add in the sliced pork and marinate for 20 minutes.
- Bring a pot of water to a hard boil. Drop in the pork and cook for just 30 seconds.
- Scoop out and set aside.
Dressing
- Pound the garlic, chilies, and palm sugar to a paste in a mortar and pestle.
- Add in the lime juice and fish sauce. Keep pounding.
- Stir in the cilantro.
Assembly
- Top the shredded cabbage with the pork. Spoon the dressing over the pork. Garnish with mints leaves.
Thai Steamed Fish with Lime and Garlic
Steamed Fish with Lime and Garlic
Pla gapong nueng manao is a classic Thai dish of steamed fish with lime and garlic. Traditionally, a whole barramundi fish is used in this recipe, but trout, tilapia, or snapper are all suitable replacements. This dish is very simple to prepare and only takes 15 minutes to cook. Make 2-3 cuts on each side of the fish, depending on its size. Stuff each cut and the inside cavity with pieces of lemongrass. Place the fish on a plate inside of a 12” bamboo steamer. A 1lb fish will take 12 minutes to steam; 1 1/2lbs will take 15 minutes. While the fish is steaming, fill a small bowl with garlic, chilies, cilantro, and palm sugar. Bring a 1/2 cup of chicken stock to boil, pouring over the ingredients in the bowl. Let it steep for 30 seconds. Mix in the lime juice and fish sauce. Pour the sauce over the whole fish. Serve the fish with steamed rice.
Servings: 2
Equipment
- bamboo steamer basket
Ingredients
- 1-1.5 lbs whole fish trout, tilapia, barramundi, snapper
- 1 stalk lemongrass pounded and cut into 1” pieces
- 1/2 cup chicken stock
- 1 tbsp palm sugar chopped
- 6 garlic cloves minced
- 3 bird’s eye chilies finely chopped
- 2 tbsp cilantro chopped
- 4 tbsp lime juice
- 3 tbsp fish sauce
Instructions
- Make 2 cuts on each side of the fish. Stuff each cut with a piece of lemongrass. Stuff the cavity with the rest of the lemongrass. Place the fish on a plate inside a steamer basket.
- Steam the fish for 12-15 minutes.
- While the fish is steaming, bring 1/2 cup of chicken stock to a boil. Fill a bowl with the garlic, chilies, cilantro, and palm sugar. Pour over the chicken stock. Mix in the lime juice and fish sauce.
- Pour the sauce over the steamed fish.
