‘This easy but delicious Thai recipe is a guaranteed winner – especially in warm weather’
- 2 lemon grass stalks, white part only, coarsely chopped
- 4 coriander roots, washed and trimmed
- 4 garlic cloves, peeled
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons coconut sugar
- 2 tablespoons fish sauce
- 2 tablespoons tamari
- 600 g pork fillets
- Melted coconut oil or good quality animal fat, for cooking
- Asian salad and lime cheeks, to serve
Nahm Jim Jaew
- 1 tablespoon tamarind pulp
- 1½ tablespoons water
- 6 red long chillies, seeded, coarsely chopped (leave the seeds in if like it extra spicy!)
- 2 cloves garlic, chopped
- 3 tablespoons fish sauce
- 2½ tablespoons coconut sugar
- 1 Asian shallot, finely chopped
- 1 spring onion, finely chopped
To make the marinade, place the lemon grass, coriander roots, garlic and pepper in a bowl of a food processor; process until finely chopped. Add the sugar, fish sauce and tamari and continue to process until well combined and mixture forms a paste. Transfer the marinade mixture to a non-reactive container with pork fillets. Turn pork to coat, cover and refrigerate for at least 2 hours or overnight for best results.
To make the Nahm Jim Jaew, combine tamarind and the water in a small bowl; stir until dissolved. Strain the mixture into a small bowl and discard the solids. Pound the chilli and garlic using a mortar and pestle until a fine paste. Add the remaining ingredients and stir well. Adjust the seasoning to taste – it should taste hot, sour and salty.
Preheat a char-grill pan or flat plate of a barbecue over medium-high heat.
Remove the pork from the marinade; reserve marinade. Drizzle pork with a little coconut oil or fat. Barbecue pork, turning occasionally and basting with reserved marinade, until browned all over and just cooked through, about 15 minutes. Transfer pork to a tray; cover loosely and rest for 5 minutes.
Slice pork and serve with nahm jim jaew and a simple Asian salad of your choice and lime cheeks on the side.