1 to 1½ cups fresh Thai chilies, stems trimmed off
2 cloves fresh garlic
⅓ cup rice vinegar
1 Tbs organic sugar
Trim off the stems of the chilies. If you like very spicy sauce, keep the chilies intact. If you prefer a mild sauce, cut the chilies lengthwise and remove the seeds. I prefer a mix so I remove about half of the chilies’ seeds and keep the other chilies intact.
Place the chilies and the other ingredients in a food processor and process until the chilies are finely chopped.
Store the processed mixture in a glass container and cover with plastic wrap.
You can use this sauce immediately, or you can keep it on the counter top for about a week to intensify and develop flavors. You’ll want to refrigerate it after that.
Getting back to the pork…
Combine the marinade in a large bowl.
Add the cut pork to the marinade and cover. Let the pork and sauce marinate in the fridge for about 4-8 hours, or overnight.
When you’re ready to cook, preheat a grill or grill pan on high heat for 8-10 minutes or until super hot.
Skewer the pork chunks while you wait for the grill to warm up.
Place the pork skewers on the grill for 5 minutes. Flip the skewers over and continue to grill for another 3-5 minutes, depending on how thick your pork pieces are.
Corozal Town, and Chetumal, Q. Roo, Mexico, Belize
Founder and President of SUPERMAMA - an organization for pregnant adolescence and single mothers. Owner of PrehiSPAnic cocoon - a massage and health spa in Corozal Town, Belize and Chetumal, Mexico and owner of B LIFE health beverages.