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  • 3 tablespoons Thai chili paste
  • 2 tablespoons each soy sauce and rice vinegar
  • 1 tablespoon each minced fresh ginger and garlic
  • 1/2 teaspoon hot red pepper flakess
  • 1 pork tenderloin (about 1 pound thinly sliced (you should get about 30 slices)



Step 1

Mix chili paste, soy sauce, vinegar, ginger, garlic and pepper flakes in a small bowl. Place pork in a quart-size zipperlock bag; add marinade, mix well and seal. Refrigerate for 4 hours or up to 2 days.

When ready to serve, adjust oven rack to highest position and turn broiler on high. Thread each pork slice onto a toothpick and place on a wire rack set over a rimmed baking sheet. Broil until golden brown and just cooked through, about 5 nmnubytes. for extra flavor and great color, garnish with thinly sliced scallion greens and serve


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