Thread: Barbecued Pork Fillets

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.

mmmm looks good.

oh yeah, the whole in the first picture is where the washing machine was but the flood killed it. The streak on the teak cabinets in how high the water got, so you can see we were lucky. Looking to find the time to sand them down and apply a new finish. No warping or anything. I am lucky the wife went for hardwood rather than veneer and particle board.

Going to make up the skewers now.

Wow! That looks wonderful AO! I hope we can pump more life in these food threads. I miss blackgang he always had good posts! When the weather gets better here I will do a BBQ post in honor of him.

Yum yum do you do take away Thanks for the recipe

Here is the first skewer of veggies made up.



Ready for the oven.



15 minutes covered with foil at 175

Done and ready to sit for 10 minutes then plate, sadly the last picture I was too hungry and forgot to take the presentation picture. After the floods this is my barbecue.


About two bites into the meal, everybody enjoyed and are now watching a movie downstairs giving me time to finish this.
Thanks for looking.

Slobber slobber drool

Looks nice that does...

Just the way I like them. I buy them at Makro, since their is no Foodland where I live, but also marinate them for a day or two and bar b que them. Usually cut them up in small steaks. delicious.
Barry

Looks delicious well done , can I have the bit left over ? keep it in the fridge for me pls I'll be over in a couple of weeks ,, green sent

Mmmm yes! Wish I hadnt left the BBQ with the last G/F.

Originally Posted by barryofthailand

Usually cut them up in small steaks. delicious. Barry

Done that as well barry, but found that it stays a bit more moist by doing the whole big thing. I used to put chunks of the pork on the skewer as well. But this one goes down better with the Thai side of the family. Cheers.

I do something similar but give it a Mexican twist by adding cumin and oregano to the marinade. We also do pork shoulder cut sometimes. I make a Mexican rice by sauteing onion, garlic and green peppers in olive oil - stirring a couple of cups of uncooked rice - then adding chicken stock and letting it cook covered until the rice is done. I serve the pork sliced with warm flour tortillas.

Originally Posted by Humbert

I make a Mexican rice by sauteing onion, garlic and green peppers in olive oil - stirring a couple of cups of uncooked rice - then adding chicken stock and letting it cook covered until the rice is done. I serve the pork sliced with warm flour tortillas.

Yummy, yes the key is to almost brown the rice before you cover it with the stock. Havent done it in a while nice idea, thanks.

Well done AO. I could not have done it better myself. I'm chaffing at the bit now to do something similar myself for tomorrow or Thursdays dinner. Carry on Mate.