Thai BBQ with ultimate Thai dipping sauce recipe

It’s finally BBQ season!!!!!!

My kids love barbeque in the summer. We like to barbeque at least once a week in the summer. I like to do a Thai marinade that’s a little bit sweet and salty to taste. This is inspired by a popular Thai dish my wife loves to eat when we are in Thailand. It’s originates from NorthEast Thailand and it uses a very tender part of the pork with a good amount of fat in it and it’s served with a dipping sauce.

When we are in Thailand Raiden also loves to eat grilled pork with sticky rice for breakfast. I didn’t want the meat to be tough and dry for the kids to eat. So I find the best meat to use is pork shoulder with bone in it. It is tender, soft and not dry with just enough fat makes it easy for the kids to chew it. And for good measure I like to throw some chicken wings in the marinade as well. It is best enjoyed with some sticky rice wrapped in iceberg lettuce. Enjoy!

There are a couple of ways to make sticky rice. The easiest way is to use microwave. Here are simple steps. Rinse the rice until water runs clear. Pre-soaked the rice for 4-6 hours. After 4-6 hours drain all the rice and add new water until it just cover the rice. Place it in the microwave for 6 minutes. After 6 minutes take it out and gently fold the rice. Place it back into the microwave for 3 more minutes with lid on. You now have a nice soft sticky rice to go with this Barbeque and Thai dipping sauce

Ingredients

BBQ Marination
13-15 Chicken wings
1 Pork shoulder (1 inch thick roughly 550g-600g)
1 tsp coriander seed (roughly crushed)
2 tbsp brown sugar
2 tbsp light soy sauce
2.5 tbsp mushroom sauce
1 tsp garlic powder (or you can use 2 clove of garlic minced)
1 tbsp vegetable oil

Sauce
50g tamarind
1/2 cup of water
1 shallot
1 green onion
2 tbsp of dice tomatoes
2-3 cilantro stems
4 tsp ground roasted rice (glutinous rice)
1.5 tbsp chili flakes (you can use less if you don’t want it too spicy)
1.5 tbsp fish sauce
2 tsp palm sugar

Directions

BBQ Marination
1. In a big bowl add all the ingredients including chicken wings and pork shoulder
2. Mix well and let marinate for 4-6 hours in the fridge, flip them from time to time. You can also put them all in a zip lock bag, this way you don’t have to stir or flip them.
3. After marination, fire up your bbq and grill them up until cooked.

Ultimate Thai Dipping Sauce (Jim Jeaw)
1. In a small bowl add 1/2 cup of water to 50g of tamarind and let it sit for 15-20 minutes.

2. While tamarind is soaking. Roast up some thai glutinous rice until golden brown then grind it in a mortar. If you don’t have a mortar you can use a blender.

3. Once tamarind is soft, use your hand to combine it well and squeeze to separate the fiber and liquid. Remove all tamarind fiber.
4. Combine all the ingredients, sauce should have nice tangy, sweet, salty taste with a kick to it.