Using a pestle and mortar combine the herbs and spices, salt and sugar.
Put in a large bowl and add the coconut milk.
Trim the chops and cut into 5 mm Strips.
I butterfly a full loin fillet and cut into strips.
Add to the marinade and and leave for 2 - 12 hours. (The more the merrier)
Cook on a hot grill and baste with any remaining marinade.
I cook on a medium heat until just under done then clean the grill, put on high then add the meat back to give those char-grilled lines.
If I'm not using them all straight away I leave the charring until just before serving.
Serve with peanut satay dipping sauce.
Galangal and lemon grass can easily be bought ready prepared in jars if you wish or don't have fresh. Using freshly toasted and ground coriander seeds makes a difference but you could use pre-ground if you wish.
This dish would also work with chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (386g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 326 (56%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 27.5g||138 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 165mg||51 %|
|Sodium 149.6mg||5 %|
|Potassium 1285.1mg||34 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 6.3g|
|Protein 58.8g||84 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 584
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