Thai Pork Marinade Recipe

Soy sauce: A salty and savory liquid made from fermented soybeans, essential for adding umami flavor.

Fish sauce: A pungent, salty condiment made from fermented fish, crucial for authentic Thai flavor.

Brown sugar: Adds sweetness and helps balance the salty and tangy elements.

Lime juice: Provides acidity and freshness, brightening up the marinade.

Garlic: Adds a robust and aromatic flavor to the marinade.

Ground coriander: A spice with a warm, citrusy flavor that complements the other ingredients.

Ground cumin: Adds a deep, earthy flavor that enhances the overall taste.

Chili flakes: Brings a touch of heat and spice to the marinade.

To enhance the flavor of the marinade, toast the ground coriander and ground cumin in a dry skillet over medium heat for about 1-2 minutes until fragrant. This will release their essential oils and deepen their flavors, adding a richer taste to your pork.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor profile.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and savory flavor, though it lacks the fishy undertone.

• brown sugar - Substitute with honey: Honey adds sweetness and a bit of complexity to the marinade.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidic and citrusy flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack some of the fresh flavor.

• ground coriander - Substitute with ground caraway seeds: Caraway seeds have a similar earthy and citrusy flavor.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds can also substitute for cumin with a slightly different but complementary flavor.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be used in smaller quantities.

• To store the Thai pork marinade, transfer it to an airtight container or a resealable plastic bag. Ensure the container or bag is clean and dry before adding the marinade.
• Refrigerate the marinade if you plan to use it within 3-5 days. The cold temperature will help preserve the flavors and prevent any spoilage.
• For longer storage, consider freezing the marinade. Pour the marinade into a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top as liquids expand when frozen.
• Label the container or bag with the date and contents. This will help you keep track of how long the marinade has been stored.
• When ready to use, thaw the frozen marinade in the refrigerator overnight. Avoid thawing at room temperature to prevent any bacterial growth.
• If you marinate pork directly in the marinade before freezing, ensure the meat is fully submerged. This method allows the flavors to infuse deeply as the meat thaws.
• Always marinate pork in the refrigerator, even if you plan to cook it soon. This keeps the meat at a safe temperature and enhances the flavor absorption.
• Discard any leftover marinade that has come into contact with raw meat. If you wish to use it as a sauce, boil it thoroughly to kill any potential bacteria.
• For best results, use the marinated pork within 3 months if frozen. This ensures the flavors remain vibrant and the texture of the meat is not compromised.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or vegetable oil to the skillet.
  3. Place the leftover Thai pork in the skillet.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the pork is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Thai pork in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes or until the pork is thoroughly heated.

• Microwave Method:

  1. Place the Thai pork in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the pork halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals until the pork is hot.

• Sous Vide Method:

  1. Place the leftover Thai pork in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30-45 minutes.
  4. Remove from the bag and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Thai pork in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to ensure the pork is heated through before serving.

• Mixing bowl: A large bowl used to combine all the marinade ingredients together.

• Measuring cups: Used to measure out the soy sauce and other liquid ingredients accurately.

• Measuring spoons: Essential for measuring smaller quantities like fish sauce, brown sugar, lime juice, ground coriander, ground cumin, and chili flakes.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Whisk: Useful for mixing the ingredients thoroughly to ensure the brown sugar dissolves completely.

• Plastic wrap: Used to cover the bowl if marinating the pork in the refrigerator.

• Ziplock bag: An alternative to a bowl for marinating the pork, ensuring even coating and easy storage.

• Tongs: Helpful for turning and handling the pork while marinating and cooking.

Prepare ingredients in advance: Mince garlic and measure out soy sauce, fish sauce, and brown sugar ahead of time to streamline the process.

Use a resealable bag: Combine all marinade ingredients in a resealable plastic bag for easy mixing and cleanup.

Double the batch: Make extra marinade and freeze it for future use, saving time on your next meal prep.

Quick dissolve: Use warm water to help dissolve the brown sugar faster when mixing the marinade.