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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I found this recipe in an insert in our paper. It was wonderful. They make very good appetizers. I am posting it as written. However, when I made mine, I only used 2 TBS. of the Thai Chili Paste. And for us it was plenty enough heat. I hope you enjoy this recipe. Ingredients:
3 tablespoons thai chili paste |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
1 tablespoon fresh ginger, minced |
1 tablespoon fresh garlic, minced |
1/2 teaspoon hot red pepper flakes |
1 (1 lb) pork tenderloin, sliced thinly (you should get about 30 slices) |
Directions:
1. Mix chili paste, soy sauce, rice vinegar, ginger, garlic, and pepper flakes in a small bowl.
2. Place the thinly sliced pork in a quart-size zipperlock bag; add marinade, mix well and seal.
3. Refrigerate for 4 hours or up to 2 days.
4. When ready to serve, adjust oven rack to highest position and turn broiler on high.
5. Thread each slice of pork onto a toothpick and place on a wire rack set over a rimmed baking sheet.
6. Broil until golden brown and just cooked through; about 5 minutes.
7. For extra flavor and great color, garnish with thinly sliced scallion greens.
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