THAI STIR-FRIED PORK HOLY BASIL (PAD KRAPHAO)

1) 4-8 Thai red chillies finely chopped.
2) 6-8 garlic cloves peeled and finely chopped.
3) 3 tablespoons groundnut oil.
4) 400g pork tenderloin cut in to strips.
5) 1 large carrot peeled and cut in to thin strips.
6) 200g baby sweetcorn cut in half lengthways.
7) 3 kaffir lime leaves.
8) 2 tablespoons fish sauce.
9) 2 tablespoons light soy sauce.
10) 2 tablespoons oyster sauce.
11) 1 tablespoon palm sugar.
12) pinch ground white pepper.
13) 175ml chicken stock.
14) large handful fresh holy basil leaves torn.

METHOD.

1) Place chillies and garlic in pestle and mortar and grind to form a paste.
2) Heat oil in wok until smoking hot add garlic and chilli paste and fry for 2-3 minuets until fragrant.
3) Toss in pork and fry for 2-3 minuets or until pork turns light brown and texture seems firmer.
4) Toss in the carrot, sweetcorn and kaffir lime leaves and stir fry for a further 2 mins.
5) Add in the fish sauce, soy sauce, oyster sauce,palm sugar and white pepper fry for another 1-2 minuets.Ensure pork is well coated.
6) Add chicken stock and simmer until liquid has reduced by half.
7) Stir in holy basil leaves and serve with Thai fragrant rice.

PORK SATAY

1) 400g pork loin or neck.

2) 25 bamboo skewers.

3) 125 ml coconut cream.

4) pinch of salt.

MARINADE

1) 1 tablespoon coriander seeds.

2) 1 teaspoon cumin seeds.

3) 2 tablespoons finely sliced lemon grass.

4)  pinch of salt

5) 1 tablespoon chopped galangal.

6) 1 teaspoon turmeric powder.

7)  pinch of chilli powder.

8) 120ml coconut cream.

9) 2 tablespoons vegetable oil.

10) 1 tablespoon palm sugar. 

METHOD

1) make the marinade.In a large frying pan or wok separately roast the coriander and cumin seeds, wait until aromatic then remove from the heat and grind to a fine paste in a pestle and mortar.

2) add the lemon grass, galangal and salt pound to a paste then add the turmeric and chilli powder.

3) add the coconut cream,oil and sugar and stir until dissolved. (see above picture) then put into a bowl.

4) cut the pork into thin strips about 2cm thick place in bowl with marinade and leave to refrigerate overnight.

5) soak bamboo skewers in cold water for 30-45 mins.

6) when ready to cook thread 3 pieces of pork on each skewer and repeat.

7) place coconut cream in a bowl with the pinch of salt

8) take each satay stick and dip into coconut cream before placing under hot grill.

9) cook under hot grill until the satay turns a lovely golden brown. 

GRILLED PORK SKEWERS

1) 300g (9oz) pork loin or neck.
2) 12-15 bamboo skewers.
3) 4 tablespoons coconut cream

MARINADE

1) 1 teaspoon coriander root.
2) pinch of salt.
3) 1 teaspoon chopped garlic.
4) 1/2 teaspoon white pepper.
5) 2 tablespoons palm sugar.
6) dash light soy sauce.
7) 2 tablespoons fish sauce.
8) 2 tablespoons vegetable oil.

METHOD

1) soak bamboo skewers in cold water for 30-45 mins
2) slice pork thinly in to 2cm strips.
3) make a marinade, using a pestle and mortar,pound the coriander root, salt, garlic and pepper into a smooth paste.Mix in the soy sauce, fish sauce and oil and marinate the pork in this for 2-3 hours or even overnight.
4) when ready to cook slice 3 pieces of the pork on to each bamboo skewer and repeat this until all the pork is used up.
5) brush each skewer with a little coconut cream and place under a hot grill, turning every so often util they become a light golden brown.

Thai Pork Belly

1kg Pork Belly
1 Tablespoon Honey
6 Shallots
5 Garlic Cloves
4 Tablespoons Dark Soy Sauce
1 Teaspoon Chinese 5 Spice Powder
2 Teaspoons Salt
2 Tablespoons Demarera Sugar
4 Star Anise
250ml Chicken Stock
4 Peeled boiled eggs
1 Tablespoon Olive Oil



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1. Cut pork belly into 1inch slices (Do not remove the fat)
2. Finely chop the garlic and shallots
3. Marinade the pork belly in the chinese 5 spice powder, honey and 1 tablespoon of the soy sauce. (Leave for a few hours/overnight)
4. In a large saucepan add 1 tablespoon of olive oil. Fry the garlic, shallots and demarera sugar, until the sugar caramelises. (Do not burn the sugar)
5. Now add the pork to the saucepan, also add the star anise, salt and soy sauce. Fry until the pork is browned.
6. Add the stock and bring to the boil
7. Turn the heat down and simmer for 2.5hours.
8. Half way through the simmering add the boiled eggs.
9. Serve with rice
10. Enjoy