I've done red teriyaki pork before, that was the red pork you sometimes see hanging in the kitchen window of Asian restaurants. But we also eat ribs teriyaki style as in this recipe. When I serve them I like to make a tower out of ribs, and pour the fat from the baking tray over the tower to make them extra juicy. The Thai teriyaki powder used in this recipe you can buy in Asia grocers.

Ingredients
500 gms Pork Ribs
3 Tablespoons Teriyaki Powder
100 ml Water
100 ml Orange Juice
1 Teaspoon Salt

Preparation
1. Clean the pork ribs and dry them.
2. Mix the teriyaki powder with water, salt, and orange juice.
3. Put the pork into the mixture and marinade it for at least 3 hours, overnight is best.
4. Grill in the oven at 200 degrees Celsius until cooked. 20-30 minutes is typical for regular sized pork ribs.

Serve With
Thai Fragrant Rice
Salad

A simple dish of spring rolls made with rice paper and filled with noodles, meat and vegetables. This makes a complete meal all in a one, you take a parcel, dip it in the sauce and eat. As you can see in the photograph, I slice them in half so that people can see what's inside each parcel.

Ingredients for 4 People
20 Sheets Rice Paper
100 gms Pork Mince
40 gms Glass Noodle
2 Tablespoons Maggi Sauce
1 Teaspoon White Pepper
1 Tablespoon Oil
Green Lettuce
Mint Leaves
Coriander Leaves

Preparation
1. Soak the glass noodle for 15 minutes.
2. Heat oil in a frying pan.
3. Fry the pork mince, white pepper, Maggi sauce and stir fry until the pork is cooked and any excess water boiled off.
4. Add the glass noodles and mix/fry for approximately 30 seconds. Set aside and leave to cool.
5. Clean and slice the lettuce, mint leaves and coriander leaves.
6. Soak the rice paper in warm water for 30 seconds to just soften it. Don't soak it too long or it will disintegrate.
7. Assemble the parcels, take a sheet of rice paper, some of the pork and noodle mix, some of the lettuce, coriander and mint and wrap the ingredients up in the rice paper.
8. Serve with a sweet peanut dipping sauce.

Ingredients for Sweet Peanut Sauce
1 Tabespoon Chopped or Pounded Peanuts
3 Tablespoons Sugar
2 Teaspoons Salt
1 Tablespoon Chopped Coriander Leaves
100 ml Water

Preparation
1. In a saucepan, place the water and sugar and bring to the boil.
2. Add the salt and chopped peanuts and leave to cool.
3. Add the coriander.

Are you sick of eating plain pork chops each night? Then why not try my Thai pork chops! The sauce is flavoured with Star Anise, Cinnamon and if you can get hold of it, a dash of aniseed spirit (a white alcoholic drink with an aniseed flavour).

Ingredients
500 gms Pork Chops
20 gms Star Anise (2 or 3 Stars)
20 gms Cinnamon (1 or 2 Sticks)
2 Tablespoons Chopped Onion
4 Garlic Cloves, Chopped
1 Teaspoon Salt
2 Tablespoons Light Soy Sauce
1/3 Teaspoon White Pepper
1/2 Teaspoon Sugar
1/2 Teaspoon Dark Soy Sauce
1 Tablespoon Corn Flour
2 Tablespoons White Aniseed Spirit (Optional)

Preparation
1. Clean and dry the pork chops, tenderize it, I use my Thai pestle to bash it.
2. Mix the pork with all the ingredients except the corn flour and marinade for at least 3 hours, overnight is better.
3. Put into a saucepan, add water to just cover the pork and simmer over low heat with the lid on. Cook until the water has reduced to half and the pork is cooked through.
4. Remove the pork from the pan, leaving the sauce.
5. Mix the corn flour with 2 tablespoons of water, and stir into the saucepan. Cook for a minute to thicken the sauce and cook the flour.
6. Serve with the sauce poured over the pork chops.

Serve With
Thai Fragrant Rice
Cooked Broccoli

Another way to serve pork chops, in Thailand we don't eat much beef, it's mainly pork, chicken and seafood. We too can get sick of pork chops, so we have plenty of different ways of eating them!

Ingredients
400 gms Pork Chop
1 Teaspoon Green Curry Paste
1 Teaspoon Turmeric Powder
50 ml Coconut Milk
50 ml Water
2 Tablespoons Chopped Onion
1 Tablespoon Chopped Garlic
3 Tablespoons White Wine
50 ml Milk
2 Teaspoons Salt

Preparation
1. Clean the pork, add the white wine, salt and milk and leave it soaking for 2 hour.
2. Then mix all the other ingredients in a frying pan. Cook over a medium heat and when the pan is hot, add the pork, cover and cook for 20 minutes.

Serve With
Thai Fragrant Rice
or Boiled Potatoes

This pork is filled with plenty of flavours, it is one of my favorite ways to serve pork. For this dish, you need either the flesh & juice of young green coconut or if you can't find that, get young coconut in a can in it's own juices. Old brown coconut won't work for this recipe.

Ingredients
300 gms Pork Meat
50 gms Young Coconut Meat With Juice
2 Tablespoons Ketchup
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Chilli Sauce
2 Tablespoons Lemon Juice
2 Tablespoons Red Wine
1 Teaspoon Salt
1 Tablespoon Sugar
1 Teaspoon White Pepper
2 Tablespoons Water

Preparation
1. Clean the pork meat and slice it into 8x4 cm strips.
2. Mix the pork with all ingredients and marindate overnight in the fridge.
3. Empty the pork and sauce into a saucepan and simmer slowly until the pork is cooked through and the juice reduced to half it's volume.
4. Serve with Thai fragrant rice and chinese cabbage.

A typical Isan/Lao recipe, Nam Tuock (pork neck) is normally eaten with sticky rice, but here I've used it with rice paper to form parcels. Also inside the parcel are vegetables and rice noodles to bulk it out, giving a good balance between meat, vegetable and noodle.

Ingredients
10 Pieces Rice Paper
150 gms Pork Neck (Or Pork With Fat)
1 Tablespoon Toasted Sticky Rice Pounded
1 Tablespoons Dried Flaked Chillies
2 Tablespoons Lemon Juice
2 Tablespoons Fish Sauce
20 gms Rice Noodles
20 gms Onions
20 gms Carrot
20 gms Coriander Leaves, Chopped
20 Mint Leaves, Chopped

Preparation
1. Slice the pork meat thinly and dry fry in a frying pan until cooked.
2. Slice the onion and carrot, and add to the pan.
3. Add the toasted rice, flaked chilli, lemon juice, fish sauce, and stir fry for 2 minutes.
4. Boil the rice noodles in a saucepan for 3 minutes, then rinse with cold water and set aside on a plate.
5. Soak the rice paper in warm water until it's just soft, then remove from the water.
6. Make the parcels by placing some of the pork mixture, the noodles, and some coriander leaves and mint leaves into the centre and roll up the parcel.
7. Serve with the spicy dipping sauce.

Ingredients for Spicy Sauce
5 Bird Chillies
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
1 Teaspoon Sugar
1 Garlic Clove

Preparation
1. Chop the chillis and garlic, and pound in a Thai mortar to break them up.
2. Add all the other ingredients and pound just to mix them.

This is a pan cooked casserole with a bundle of bi-tua leaves for flavouring and a little tamarind water for sourness. This is a very accessible Thai recipe. Bi Tua is a leaf that gives dishes a tangy sweet taste, Rosdee is a pork stock powder available in packets, if you can't find it use pork stock cubes.

Ingredients
1-2 Bi Tua Leaves
200 gms Pork Cubed (A cheap cut will do)
50 gms Cubed Carrot
50 gms Button Mushrooms
50 gms Small Onions (Peeled)
1 Teaspoon Rosdee (Thai Pork Stock Powder)
2 Tablespoons Light Soy Sauce
1 Teaspoon Sugar
100 ml Tamarin Water Or Lemon Juice
150 ml Water
1 Teaspoon Butter

Preparation
1. Clean the pork and chop it like the small cubes and put into a large saucepan.
2. Add the butter, and cook to quickly brown off the pork.
3. Add all the remaining ingredients, and bring to the boil. The Bi Tua can be tied up in a bundle so it is easier to remove later.
4. Simmer until the liquid has reduced to half.

Serve With
Fragrant Rice
Bread
Salad

A wonderful dish of slow cooked pork ribs in a pineapple & wine sauce. The pineapple does more than flavour this dish, the acidity of the pineapple softens the ribs as they cook, so the meat practically falls off the bone. Mirin sake is a brand of japanese spirit, if you can't get hold of it, use white wine.

Ingredients
300 gms Pineapple
500 gms Pork Ribs
3 Tablespoons Oil
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
3 Tablespoons White Wine Or Mirin Sake
2 Tablespoons Sugar
2 Tablespoons Ketchup
600 ml Water

Preparation
1. Clean the pork ribs, chop into 4-5cms pieces, if you don't have a cleaver, get your butcher to do this.
2. Cut the pineapple into similar sized pieces.
3. Put the oil in a pan and preheat.
4. Fry the ribs just to brown the outside and make the fat a little crispy.
5. Put all the ingredients into a saucepan, bring to the boil, then simmer over a low heat until the water has reduced by more than half. This takes an hour or so.

Another dish idea from Krua Klai Baan forum, I thought was worth translating for you. If you read Thai, that site is definitely worth a visit. (But keep coming back to my site please!).

Ingredients
1-2 Medium Oranges
150 gms Pork Mince
50 gms Shrimp (Mince)
10 gms Chopped Coriander Leaves
1/4 Teaspoon Salt
1/4 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1/4 Teaspoon White Pepper
2 Garlic Cloves

Preparation
1. Fry the pork mince, until the fat has come out, chop the garlic, add to the frying pan and fry for 30 seconds more.
2. Add all the ingredients except the oranges and fry for a further 1 minute.
3. Peel and segment the oranges, cut down the back of each segment and fill with the mince.
4. Grate some of the orange peel, and slice some chillies finely and garnish.

My grandmother loved this recipe, but if you don't boil and rinse the Bi Khee Lage (the plant in the sauce) enough it is too bitter. A quick shortcut is to use the canned, which you can buy in Asian grocers.

Ingredients
500 gms Pork Ribs
100 gms Bi Khee Lage, Canned
380 ml Coconut Milk
2 Garlic Cloves
4-6 Chillies
1 Tablespoon Red Curry Paste
120 ml Water
4 Tablespoons Fish Sauce
1-2 Tablespoons Sugar

Preparation
1. Fry the pork ribs in oil, brown them all over for extra flavour.
2. Add coconut milk and bring to the boil.
3. Pound the garlic, chillies and red curry paste together in a Thai mortar, and add to the boiling milk.
4. Add water and the green bitter vegetable, add the fish sauce, and sugar.
5. Simmer until the ribs are well cooked. You can leave them overnight and cook again the next day for maximum flavours.
6. The taste you are looking for is a little bit salty a little bit bitter, adjust the seasonings to get that by adding sugar and salt as necessary.

If you don't have an open barbeque grill, this is the perfect way to cook ribs on the stove top. It's cooked in a boiling pan, sort of part-boil part-fry. It has a suprising semi-sweet, creamy rib taste, and is perfect to serve with rice. For this recipe its better to have cross cut ribs, ribs cut into short lengths, so that the sauce coats more of the meat.

Ingredients for 2 People
600 gms Pork Rib
3 Garlic Cloves
1 Teaspoon White Pepper
1 Teaspoon Salt
2 Tablespoons Sugar
3 Tablespoons Light Soy Sauce
100 ml Coconut Milk
50 ml Condensed Milk
100 ml Tamarind Water
3 Tablespoons Oyster Sauce
3 Tablespoon Red Wine

Preparation
1. Pound the garlic in a mortar into a fine pulp.
2. Cut the pork ribs into short lengths.
3. Mix all the remaining ingredients together in a bowl to form a sauce.
4. Marinade the pork ribs in the sauce for at least 10 hours in the fridge.
5. Put all the mixture (including the sauce) into a boiling pan and simmer slowly for approximately 2 hours, until all the water has evaporated and only the oil remains.
6. The ribs are then ready to serve.

Serve With
Salads
Lettuce
Orange

This is a red barbeque pork dish normally served with rice, soft boiled eggs, and a thick rich cinnamon and peanut sauce. In its authentic Thai version it is a complete filling meal, however you can also simply use the pork as a side dish to another recipe. It is better to use a pork cut that has some fat, the fat adds a lot of flavour. For the best result, marinade the pork overnight.

Ingredients for 4 People
500 gms Pork Meat With Fat
50 gms Thai Red Pork Seasoning Mix.
150 ml Water
The pork seasoning mix is available from Asian supermarkets in packets or you can use Teriyaki seasoning mix which is very similar.

Preparation
1. Mix seasoning powder with water.
2. Marinade the pork in the red mix for 2-3 hours at minimum.
3. Roast in an oven at 200 degrees celsius for 20 minutes.
4. Serve the pork sliced thinly with the rice, and vegetables and covered with the cinnamon sauce (described below).

Serve With
Cucumber
Spring Onions
Coriander Leaves
Boiled Eggs
Thai sweet sausage
Thick Cinnamon Peanut Sauce

Thick Cinnamon Sauce
This sauce can also be served as a side dish in its own right.

Ingredients
200 ml Water
2 Tablespoons Light Soy Sauce
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Tablespoon Sugar
1 Tablespoon Peanuts
1 Tablespoon Cassava Starch (Or Corn Starch if you can't find Cassava)

Preparation
1. Boil the water in a sauce pan, add the light soy sauce, salt, cinnamon, and sugar. Simmer for 2 minutes.
2. Mix the cassava starch with 3 tablespoons of cold water add to the sauce pan and mix. Simmer for another minute.
3. Pound the peanuts in a Thai mortar (or chop them to make them smaller) and add to the sauce.

This is 'show food', food to impress guests with. Each guest assembles their own parcel of ingredients to eat, wrapped in rice paper and either dips the parcel into the sauce, or drops a spoonful or two inside the parcel. It can be a little messy but is definitely fun! The sauce and pork can be prepared ahead of time, only the rice paper must be prepared just before serving. The sauce is normally served slightly warm. In the above photograph you can see a typical parcel in the middle of the plate.

Ingredients for Family
300 gms Pork Mince
4 Garlic Cloves
1 Teaspoon Black Peppercorns
2 Tablspoons Oyster Sauce
1 Tablespoon Light Soy Sauce
1 Teaspoon Salt

Ingredient For The Sauce
70 ml Water
70 ml Tamarind Water
3 Tablespoons Sugar
2 Tablespoons Peanuts Pieces
1 Chicken Stock Cube
1 Teaspoon Salt

Side Dish Ingredients
3 Garlic Cloves
8 Bird Chillies
1 Lemon Peeled and Sliced
100 gms Rice Nooddle
10-20 Rice Paper Pages

Vegetable to Serve With
Many salad vegetables can be substituted, but the mint leaves are particularly important for this dish.
200 gms Green Lettuce
50 gms Mint leaves
50 gms Coriander leaves
50 gms Sweet Basil leaves

Preparation for Pork Mince
1. Put the pork in a large mixing bowl.
2. Pound the peppercorns and garlic together in a mortar.
3. Add to the pork, together with the light soy and oyster sauce.
4. Mix the ingredients until thoroughly mixed and place in a fridge for 30 minutes.
5. Form the pork into long thin sausages, and place on a backing tray.
6. Cook at 200 degrees C (Medium) until the pork is cooked.
7. Cut it into bite sized pieces and set aside.
8. We call this 'Nam Nuang' in Thai, it is the part that the whole dish is named after.

Preparation For The Sauce
The peanuts can be prepared earlier as they are used for many Thai dishes. They are peanuts fried in a dry pan to gently brown them, then pounded in a mortar to form smaller pieces suitable for cooking and for sauces like this one.
Tamarind water is water added to sour tamarind, the tamarind is squeezed so that its juice sours the water, and the tamarind pulp is removed (and kept for future use), only the sour water is used in the sauce.
1. Mixed the water and tamarind water together in a pan and bring to the boil.
2. When the water is boiling, add the chicken stock cube and dissolve it.
3. Add the salt and sugar. Stir over the heat until the sugar begins to darken and caramelize and the sauce becomes thicker. This takes typically 10 minutes.
4. Remove from the heat, add the peanuts and stir into the mixture.

Preparation For the Side Dish Vegetables
1. Slice the garlic
2. Slice the chilles
3. Slice the lemon removing the skin.
4. Boil the rice noodles for 3 minutes, remove from the heat and place in cold water. Roll the noodles up into parcels to make them easier for your guests to eat.
5. Soak the rice paper pages in warm water for 3 minutes until just soft. Add the pages one by one to the water to keep them separate. This should be done just before serving, if the rice paper is left in the water too long they will become too soft. After soaking remove them and place on a plate, or let your guests remove them from the water themselves. You can always soak more rice paper if needed, so experiment a little first.

How to serve
Your guest takes a page of rice paper in their hand, adds meat and vegetables, mint leaves, coriander and if they like, a bird seed chilli to make it spicy. They add a teaspoon or two of the nut sauce, fold the rice paper into a parcel then eat the parcel. If you like spicy food, you can also add dried flaked chilli directly to the sauce.

This dish is typical of the south of Thailand, a spicy chilli rib dish.

Ingredients 1
30 gms Big Dried Red Chillies
30 gms Small Red Onion
30 gms Garlic
30 gms Lemon Grass
30 gms Coriander Root
1 Teaspoon Salt

Ingredients 2
300-400 gms Pork Bone
1 Tablespoon Fish Sauce
200 ml Water
2 Tablespoons Oil
2 Tablespoons Sugar

Preparation
1. Chop all the ingredients from the first list, pound together to form a paste. Mix into the second lot of ingredients and leave for 30 minutes.
2. Bring the pork and sauce to boil, then turn down the heat and simmer for 1-2 hours. Add a little water if it dries out.
3. For best results, leave it overnight and recook it the following day.

Serve With
Hot Fragrant Rice

This pork is sweet, shredded pork fillet and is a good contrast to balance spicy food.

Ingredients
200 gms Pork Fillet
40 gms Palm Sugar
10 Tablespoons Light Soy sauce

Preparation
1. Cook the pork for 10 minutes in boiling water, leave it to cool, then shred it with a fork into fibres.
2. Boil the light soy sauce with the palm sugar until the sugar has dissolved.
3. Add the pork, and stir over the heat to boil off the soy and caramelize the sugar.

Serve With
Sticky Rice

This is perfect Thai farmer picnic food. Traditionally you keep the rice in a ga-tip and take a parcel of this grilled pork with you into the field. At lunch time you wash your hands (!), take a small ball of sticky rice in your fingertips and some of the meat and onions and eat. Perhaps with some cucumber and lettuce to add some extra green vegetables.

Ingredients for 2 People
200 gms Pork with Fat
1 Tablespoon Chopped Spring Onion
1 Teaspoon Chopped Coriander Leaves
2 Chillies
2 Garlic Cloves
1 Teaspoon Flaked Chilli
3 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
1 Teaspoon Toasted Sticky Rice
1 Tablespoon Water
5 Mint Leaves

Preparation
1. Clean the pork and grill it until it is nearly cooked (we will cook it again later).
2. Slice the grilled cooked pork into strips.
3. Chop the garlic and chillies and put them into a sauce pan.
4. Add the flaked chillies, fish sauce, lemon juice, toasted rice, and water.
5. Add the pork into the pan with the other ingredients and cook over a high heat for an extra 1 minute.
6. Add the chopped coriander leaves, spring onion and mint at the end of cooking and mix thoroughly.

Serve With
Steam Sticky Rice
Cucumber
Green Bean
Lettuce
Cabbage

A more traditional cut of pork, the thigh, is used in this dish. It is boiled with its skin until the meat is very soft and the fat almost jellied, and scented with spices like star-anise and cinnamon. The meat is so soft it practically disintegrates when you stick the fork in it. The Mirin Whiskey is a white cooking spirit from Japan, any other strong alcohol can be substituted.

Ingredients for Family
500 gms Pork Leg With Skin
10 gms Ground Cinnamon
2-3 Star-anise
4 Garlic Cloves
2 Teaspoons Black Pepper Corns
2 Coriander Roots
4 Tablespoons Light Soy Sauce
2 Tablespoons Dark Soy Sauce
5 Tablespoons Fish Sauce
2 Tablespoons Salt
80 gms Sugar
1 Chicken/Meat Stock Cube
2 ltrs Water
2 Tablespoons Mirin Whisky
3 Tablespoons Oil

Preparation
1. Clean the pork leg. If the pork has hairs, burn the hair over a hot flame and scrape them off with a knife.
2. Pound the garlic with the black pepper corns and coriander root in a Thai mortar.
3. Fry the pounded garlic mix in a frying pan till the garlic smell is released.
4. Add the light soy sauce, dark soy sauce, sugar, Mirin whisky and pork leg.
5. Fry the skin of the pork leg, turning it to make sure the whole skin has been fried for a few minutes. Cover with a lid and fry for 5 more minutes.
6. Boil water in a large sauce pan, add a meat stock cube to the pot, together with salt and fish sauce and leave it to simmer and for the cube to dissolve.
7. Add star-anise and cinnamon into the pot and the fried pork and other fried ingredients, simmer for 2 hours.

Serve With
Brocolli leave or Spinach Leaves
Pickled Cabbage
Spicy Chilli Sweet Sour Sauce

Green eggs and ham, well green curried pork wrapped around quails eggs to be more precise. These are another great dish to serve with rice. Typically in Thailand we'll have 3 or 4 dishes like this served as flavour dishes to add to the rice.

Ingredients
8 Quails Eggs Boiled & Shelled
120 gms Chicken or Pork Mince
1 Tablespoon Green Curry Paste
1 Tablespoon Coconut Milk
A Pinch Of Salt
2 Teaspoons Sugar

Preparation
1. Mix the pork mince, green curry paste, coconut milk, sugar and salt together.
2. Split the mixture into 8 equal portions and wrap it around each egg.
3. Steam for 10 minutes to cook.

A typical stock sweet and sour sauce served over pork and rice. It's difficult to get excite about this recipe, since I can't eat pineapple due to an allergy! Whenever my friends eat recipes with pineapple in them, they always make an exaggerated 'yum' sound to rub it in.

Ingredients
100 gms Pork Mince
2 Garlic Cloves
1 Coriander Root
1/2 Teaspoon White Pepper
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Tin Pineapple Rings

Preparation
1. Pound the garlic and coriander root together, mix with the pork mince. All the remaining ingredients except the pineapple and press into small ball shapes.
2. Cut the pineapple into small pieces and wrap the pork around the pineapple.
3. Steam for 5-10 minutes to cook the pork.

Ingredients for Sauce
150 ml Pineapple Juice
50 gms Pineapple
2 Tablespoons Soy Sauce
1 Tablespoon Sugar
1 Tablespoon Corn Starch

Preparation
1. Blend the pineapple with the juice, warm in a saucepan, add the soy and stir.
2. Mix the corn starch with a little water, pour into the sauce and stir and heat until the sauce thickens.

Serve With
Hot Fragrant Rice
Boil Vegetables

This is crunchy sweet pork on spicy glass noodles. The sweetness of the pork is to balance the spiciness, and the crunch of the sesame seeds balances the softness of the noodles.

Ingredients
100 gms Glass Noodle
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Spring Onion
1 Tablespoon Chopped Mint
1 Teaspoon Dried Flaked Chillies
1 Teaspoon Sticky Rice
1 Tablespoon Fish Sauce
1 Teaspoon Lime Juice

Preparation
1. Dry fry the sticky rice to brown it, in a clean dry frying pan.
2. Pound the toasted sticky rice in a Thai mortar. This is a common flavoring and I usually have a jar of toasted sticky rice pre-made.
3. Boil the glass noodle in water for 2-3 minutes.
4. Drain and mix with the other ingredients.

Ingredients for Sesame Pork
200 gms Pork Meat ( Cubed )
100 gms White Sesame Seeds
50 gms Black Sesame Seeds
30 gms Palm Sugar
1-2 Tablespoons Soy Sauce
1-2 Tablespoons Oil
1 Teaspoon Chicken Stock Powder

Preparation
1. Toast the sesame seeds lightly in a dry frying pan to just colour them a little. Set aside.
2. Mix the pork and stock powder and leave for 30 minutes.
3. Mix everything except the sesame seeds in a frying pan.
4. Cook over a medium heat until the pork is cooked and the sugar coasting is sticky.
5. Drop the cooked sticky pork cubes into the sesame seeds to coat them.
6. This is better served sliced, for the photograph I left it in cubes.

I've also included a recipe for a bitter tamarind sauce, this makes a wonderful sour 'pickle like' sauce to serve with cold pork. It's better the prepare this pork the night before and let the pork marinade in the herb crust and liquid. The garlic will flavour it better if it's left to stand. For the sweetness I used sugar cane juice (the juice canned sugar cane is delivered in), but you can substitute any sweet juice, e.g. apple juice.

Ingredients
1000 gms Pork Loin (Or similar roasting joint)
50 gms Galangal
10 gms Green Peppercorns
10 lives Kaffir Lime Leaves
10 Garlic Cloves
10 gms Coriander Root
4 Tablespoons Oyster Sauce
200 ml Sugar Cane Juice or Similar

Preparation
1. Clean the pork and place in a pan. Add the oyster sauce and palm juice, and bring to the boil. Spoon the liquid over the pork.
2. Blend all the herb together and cover the top of the pork.
3. Roast in the oven (with the liquid in the bottom of the roasting pan to keep it moist), 180 degrees celcius (quite a low roasting temperature so as not to burn the crust). To check if it's cooked, skewer it, and look at the juice that comes out.

Tamarind Sauce Ingredients
120 ml Tablespoons Tamarind Water (Tamarind pulp mixed into water and sieved)
50 gms Sugar
1 Teaspoon Salt
120 ml Water
1 Tablespoon Pickled Chillies

Preparation
1. Boil the water, sugar and tamarind water.
2. Add the salt, pickled chillies and stir until the sugar and salt have dissolved.
3. Leave to cool. Serve cold.