Monday, February 13, 2012

Thai Pork with Bok Choy & Thai Eggplant

I marinated a pork butt for 24 hours in my Thai marinade
then braised it @ 220 degrees F for 3 hours
























For the sides, I oven-roasted large bok choy in:
1 cup water
2 T lime juice
1 T salt
and placed 2 fresh bird's eye chilis in each
Baked @ 300 F for 20 mins

I also sauteed thai (green) eggplant with:
2 T canola oil
1 T soy sauce
2 T ginger, minced
2 T garlic
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1 comment:

  1. Brandon BennightFebruary 15, 2012 at 6:08 AM

    Thanks to Robert and Andrea for their help in preparing this feast, wearing hats and to Sparkles for coming over to help finish it off
    Extra credit goes to Robert for eating the Bird's eye...

    ReplyDelete

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