Pork is always plentiful in Thailand, and pork steaks are available sliced at your supermarket, or the local fresh food market. This recipe uses chilli, but you can reduce the quantity if required.
Ingredients Serves 6
Pork blade steaks, seasoned with salt
& pepper 6
Olive oil 2 tbspns
Garlic, minced 4 cloves
Small white onion, chopped 1
Uncooked rice 2 cups
Plum tomatoes, chopped 4
Medium chilies, chopped 2
Beer 1 cup
Chicken stock 2 cups
Fresh coriander, chopped as garnish
Heat oil in frying pan; add pork. Sear on both sides on medium-high heat until brown, about one minute each side. Remove and cover loosely with foil.
Add garlic and onions to pan. Cook and stir until tender, about two minutes. Add rice, stirring constantly until rice just begins to brown, about three to four minutes. Add tomatoes, chilies, beer and chicken stock. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.
Place pork on top of rice; cover. Simmer eight or nine minutes until internal temperature reads 160 degrees F. Let stand five minutes before serving. Sprinkle with chopped coriander as garnish.