buccaneer
somebody shut me the fark up.
I'll be honest, I was not sure how hickory would match with Thai flavors here, and I was not exactly confident.
I use the three Thai kings, garlic, white peppercorns and coriander, added oyster sauce, fish sauce and some sugar and liquidized it.
I thoroughly mixed it into ground pork and formed a fatty.
deseeded some peppers of many varieties to smoke and turn into a relish
I brushed the fatty with ketcap manis and honey toward the end of the cook
The final result was delicious.
It carried the robust Thai flavours and was still deliciously smokey, we ate it with finely shredded cabbage, pickles and brown rice.
:yo:
I use the three Thai kings, garlic, white peppercorns and coriander, added oyster sauce, fish sauce and some sugar and liquidized it.
I thoroughly mixed it into ground pork and formed a fatty.
deseeded some peppers of many varieties to smoke and turn into a relish
I brushed the fatty with ketcap manis and honey toward the end of the cook
The final result was delicious.
It carried the robust Thai flavours and was still deliciously smokey, we ate it with finely shredded cabbage, pickles and brown rice.
:yo:
