This is a very simple but so tasty meal that has great flavour and can be quickly cooked on your BBQ. If you don’t enjoy the taste of peanuts/peanut butter, don’t cook the dish!
Key points for a successful dish is to carefully cook the pork and baste constantly and not overcook the pork, but allow to rest for the 5 minutes - husbands cannot leave this dish to cook while they have a chat or a beer/ wine or three!
Served with a simple, refreshing Vietnamese salad and rice, this is perfect to cook any time when you are using your BBQ. The Vietnamese Nuoc Cham dressing for the salad finishes off the dish perfectly!
1 400 ml can of coconut milk
2/3 cup smooth peanut butter
1/3 cup soy sauce
4 tbs lime juice, fresh if limes are not too costly
4 tbs dark brown sugar
2 large cloves garlic, minced (2-1/2 tsp.)
3 tsp ground coriander
4 pork fillets
1 packet of baby spinach leaves or your favourite salad greens
1 long red capsicum
2 packets snow peas
Sliced fresh mango (optional and adds a very fresh touch to the salad)
250 gms long grain or Basmati rice (I cheat and use 2 packets of boil in the bag)
Vegetable oil for the grill
Nuoc Cham dressing
1/3 cup of lime juice – try to use fresh if not too pricey
1/4 cup of fish sauce
1 red chilli (optional) – remove seeds and thinly slice
2 tbs soft brown sugar
1/4 cup of water
Combine the ingredients, stirring to dissolve the sugar. Taste and adjust flavours as you like