murphyscreek
Veteran
Ingredients
2 1/2 tbsp unhulled tahini
2 1/2 tbsp honey
2 tbsp kecap manis
2 tbsp fish sauce
Juice of 1 lime
1 tsp sesame oil
2 stalks chopped lemongrass stalks
1 knob ginger grated
2 birdseye chilli chopped
1 clove garlic chopped
500 gms pork fillet cut to medallions
Method
Combine all ingredients and marinate overnight. Next day, shake excess marinade off pork pieces and grill till charred on both sides and cooked through. Serve with salad leaves, noodles, and nuoc cham. Garnish with finely chopped roasted peanuts.
