PETE’S GRILLED LEMON GRASS PORK FILLETS WITH NAHM JIM JAEW

SERVES: 4

PREP TIME: 30 mins

COOK TIME: 15 mins

This easy but delicious Thai recipe is a guaranteed winner – especially in warm weather

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Ingredients

  • 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 ingredients

  • 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

Method

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.