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Red Pork with Rice PDF Print E-mail
Written by yorky   
Friday, 01 June 2007

  • 300 gm Pork loin fillet

  • 1/4 cup Tomato puree
  • 4 cups Water
  • 3 tblsp White soya sauce
  • 3 tablsp Sugar
  • 3 drops Red food colouring
Moo Daeng Sauce
  • 2 cups Reserved cooking liquid (stock)
  • 1 1/2 tblsp Cornflour, mixed with a small quantity of water
Nam Chim Sauce
  • 2 tblsp Black soya sauce
  • 4 tblsp White vinegar
  • 1 tblsp Fresh red chili, chopped
  • 1/4 tsp Sugar
ImageMix together the marinade ingredients and marinate the pork for at least 1 hour.

Place the pork and the marinade in a pot, bring to the boil and simmer for 30 minutes. Remove the pork and roast in the oven for 10 minutes at 180 degC.

Mix the reserved cooking liquid and cornflour and bring to the boil, stirring continuously, to thicken. Remove from the heat. (Moo Daeng sauce).

Mix the Nam Chim Sauce ingredients together.

Slice the pork and place on a bed of rice. Pour the Moo Daeng sauce over the top and serve with sliced cucumber, spring onions and the Nam Chim sauce.

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3.26 Copyright (C) 2008 / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."


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