Thai Pork Packets with Sesame Jasmine Rice
Recipe by Chef Perry
This simple recipe is full of flavor. You can also use chicken breast slices instead of the pork.
- 3/4 lb. boneless pork ribs
- 1 med. head of cabbage*
- 2 medium carrots*
- Heavy-duty aluminum foil
- 1/4 cup salsa
- 1/2 orange
- 1 Tbsp. honey
- 1 Tbsp. Thai fish sauce
- ½ cup coconut milk
- 1/4 tsp. ground ginger
- 1 garlic clove, minced
- 1/3 cup chunky peanut butter
- 1 dash white pepper
Mise en Place
Prepare and preheat grill* to medium. Core and shred the cabbage. Shred the carrots and combine with cabbage. Cut pork ribs crosswise into 3/4-inch slices. Skin and mince the garlic. Juice the orange.
In a bowl, combine the salsa, peanut butter, honey, orange juice, water, fish sauce, garlic, ginger and white pepper.
Prepare the Dish
Divide the pork evenly among the sheets of heavy-duty aluminum foil (spray each sheet with a bit of cooking spray, first).
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Top each with equal amounts of cabbage and carrot mixture.
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Pour the liquid mixture evenly over each packet.
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Seal with double folds.
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Grill**, covered, 6″ inches from medium high coals for 15-20 minutes or until pork is fully cooked and vegetables are tender, turning once and rearranging packets on grill.
Notes: *Cabbage/Carrots: time-saver – replace the cabbage and carrots above with 2 cups julienned carrots and cabbage mix.
**Grill: You can also bake the packets in a preheated 450 degrees oven for 20-25 minutes or until done.
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Sesame Jasmine Rice (5b)
Yield: 2 servings Active Time: 5 min. Total Time: 25 min.
- 3/4 cup water
- 1/2 cup jasmine rice
- 1/2 Tbsp. sesame oil
- 1/2 tsp. butter
- 3/8 tsp. salt
- 1 Tbsp. toasted sesame seeds
In a large sieve, rinse the rice under cold running water, 2-3 minutes, and drain
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In a 2-quart saucepan, combine water with the rice, sesame oil, butter, and salt. Bring to a boil over medium-high heat; stir once.
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Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes. Put a clean dishtowel under the lid, and let stand off the heat, covered, for 5 minutes.
Add the sesame seeds, fluff with a fork, and serve.
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Perry P. Perkins is a third generation professional chef, instructor, and cookbook author. He focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.
Perry is the executive chef at hautemealz.com