Thai BBQ Pork with Lemon Grass

submitted by colonel

Mu Yang Takrai

1 pound of pork cut into bite sized pieces

for the marinade
10 tablespoons of palm sugar
10 tablespoons of nam pla (fish sauce)
10 tablespoons dark soy sauce
10 tablespoons of takrai (lemon grass), sliced very thinly
5 tablespoons of whiskey
5 tablespoons of hom daeng (shallots), sliced very thinly
5 tablespoons of kratiem (garlic), minced
5 tablespoons of coconut milk
3 tablespoons sesame oil
1 tablespoon prikthai (black pepper), freshly ground

Mix the marinade ingredients, except the coconut milk and in a saucepan or wok,
simmer until reduced to about half the original volume. Allow to cool, and add the
coconut milk, stirring until combined. Marinade the meat for 1-3 hours in a cool
place, then drain well, and thread onto skewers. Barbeque the meat until cooked.
Heat the marinade until simmering, stirring for 1-2 minutes (to cook any blood that
has dripped from the marinading meat, and hence sterilize it), and serve as a
dipping sauce for the meat.


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