Thai grilled pork with coriander root and tamarind sauce takes its aroma from coriander root and dried coriander seed pounded together with garlic. The meat dries out easily if the tamarind sauce goes on too early, leaving the outside scorched and the inside raw.
The sauce goes on both sides only once the meat has firmed up on the grill. The tamarind sauce is cooked over low heat until it dissolves, then roasted rice powder and chili powder go in and the heat comes straight off.
This batch weighs about 883g, at roughly 204 calories per 100g.
Method
Rinse the coriander roots and drain them. Peel the garlic. Scrub the pork with coarse salt, rinse it, drain it and cut it into bite sized pieces.
Make the tamarind sauce: set a small pot on the stove, add 100ml tamarind paste and 90g kOBE Monk Fruit Blend and cook over low heat until dissolved, then stir in 1 tablespoon roasted glutinous rice powder and 1 tablespoon chili powder and take the pot off the heat.
Pound 7 cloves garlic, 10g dried coriander seed and 5 coriander roots to a paste.
Tip the paste into a bowl and add 1 tablespoon fish sauce, 3 tablespoons oyster sauce, 1 teaspoon seasoning powder and 45g kOBE Monk Fruit Blend, then mix well.
Work the marinade into the pork and leave it for 30 minutes, turning the pieces a few times.
Thread the pork onto bamboo skewers and set them on the grill. Once the meat firms up, brush the tamarind sauce over both sides and grill until cooked through.
Tips
Dried coriander seed is sold at large supermarkets and cooking supply shops, and toasted crushed coriander seed works.
Coriander root is the root of the cilantro plant, available at vegetable stalls, and cilantro stems pounded in work too.
Take the smell off the pork by blanching it for 2 minutes, or add a splash of white rice wine to the blanching water.
Serve with lettuce and cucumber, alongside tamarind sauce or green chili salt.
Leave gaps between the pieces on the skewer, since packed tight they cook unevenly where they touch.
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