Thai Pork

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Executive Chef
Oct 7, 2009
San Diego CA
Someone posted this on another site and I had to give it a shot. Marinade consisted of soy and fish sauce, garlic and peppercorns. They used pork neck bones but I used pork shoulder I chunked up instead.

Cut up some pork shoulder and marinated for around 4 hours.

On the grill direct to get a little color.

Then finished them indirect.

Some mock fried rice using cauliflower.

Pork done.

My Plate
friesian_rain said:
Well, that looks absolutely delicious ! Mock rice using cauliflower... sounds interesting, would you share the recipe?

10 ounces fresh cauliflower, 1/2 medium head
Cooking oil
3 green onions, sliced
1 clove garlic, minced
Dash ginger, optional
3 tablespoons soy sauce
Few drops sesame oil, to taste
1-2 cups pork, chicken, beef, ham or shrimp, diced
3 eggs, beaten

Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice. Weigh out 10 ounces of the grated cauliflower (I had 4 good-size florets left for another use). Heat enough oil to cover the bottom of a wok or very large skillet on medium-high. Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn. Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't over cook or it might get mushy. Stir in the ginger, soy sauce, sesame oil and the meat. Stir-fry until somewhat browned. Push the "rice" to one side of the wok. Pour the eggs into the other side; scramble and cook until still moist. Mix the eggs into the "rice"; mix well and break up any large chunks of egg. This stores and re-heats well.
I love thai food, and for a change I have everything bar the meat - so will get a pork fillet and enjoy making this! it's definitely my favourite cuisine.

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