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Recipe from: The Best of Thai Cuisine by Sisamon Kongpan
2 pounds pork shoulder cut into 2 inch by 4 inch by 4 inch pieces
2 tablespoons light soy sauce
2 tablespoons sherry
1 tablespoon sesame oil
4 tablespoons sugar
1 teaspoon salt
2 garlic plants cut into 1 inch lengths
2 teaspoons juice from freshly pounded ginger
2 tablespoons honey
Marinate the pork in the other ingredients about six hours before barbequing.
While barbequing, brush pork with marinade. When done, cut pork into small pieces and arrange on a platter. Serve with fresh vegetables and slices of cucumber and tomato.