A savory-sweet blend of fish sauce, oyster sauce, soy sauce, palm sugar, garlic, and white pepper, usually enhanced with coconut milk for moisture. A key component is pounded cilantro root and garlic paste. Marinate pork for at least 4 hours, ideally overnight.
Key Ingredients & Proportions
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- Aromatics: 4 cloves garlic, 10-12 coriander root, 1½ tsp white pepper.
- Sauces: 6 tbsp fish sauce, 3 tbsp soy sauce, 3 tbsp oyster sauce, 2–3 tbsp tamarind paste
- Sweetener: 1-2 tbsp palm sugar (or brown sugar).
- Moisture/Fat: ½ cup coconut cream or milk.
- Optional: 1 tbsp toasted rice powder.
1½Preparation Method
- Paste: Pound garlic, coriander roots, and pepper into a paste using a mortar and pestle.
- Mix: Combine the paste with fish sauce, oyster sauce, soy sauce, sugar, and coconut milk.
- Marinate: Coat 1 lb of thinly sliced pork (loin or shoulder) and marinate in the refrigerator for at least 4 hours, or up to 36 hours.
- Cook: Grill over charcoal or pan-fry, brushing with extra coconut milk for tenderness.
