Yesterday I did the weekly shop and they had beautiful pork fillets on sale. 210 baht a kilo, so I picked up two with a total weight of 800 grams.
I started to marinade them in olive oil, chopped garlic, and onions, spices, a little Roza black pepper sauce, and just a bit of beer. Now its been 24 hours and I pulled them out.
I will serve them with skewers of red bell, onions, and mushrooms, then serve with a rice pilaf.
So the pork and the fixings, they really cut them nice at Foodland.
The marinade cooked off and ready to go into a zip lock bag.
The vegetables that will be skewered up, some of the onion and garlic will be used to make the rice.
Chopped into nice skewer size pieces, I just use the wooden skewers they have here, over time I have lost my nice metal ones.
Ingredients for the rice, the vermicelli noodles are something my dad found they use in Cypress, just a bit say 10% of the rice mixture. The bottle is frozen pork broth I am defrosting to cook the rice in.
The pork fillets after 24 hours in and out of the fridge, plus a lot of massaging. The Japanese may massage their Kobe beef while it is alive. I massage Thai pork when its dead.
Couple of hours and they will be on the barbecue, and the vegetables will be done in the oven. Veggies are now marinading for a while as well. I will post up the skewers before I start to barbecue. The pork in now almost an inch thick and should cook to the same degree, about 165 or 170. Slice it on the diagonal and serve.