THAI KUN MENU RECIPES

Steps:

• Combine garlic, sugar, vegetable oil, sesame oil, oyster sauce, cilantro, vinegar, soy sauce, fish sauce, garlic powder, coriander, salt, black pepper, and white pepper in a large resealable plastic bag. Add pork, seal bag, and turn pork to coat. Chill at least 4 hours.
• DO AHEAD: Pork can be marinated 8 hours ahead. Keep chilled.
• Place cabbage in a large resealable plastic bag. Heat vinegar, sugar, and salt in a small saucepan over medium heat, stirring until sugar is dissolved. Let cool, then pour into bag. Seal bag, pressing out as much air as possible, and chill at least 4 hours.
• DO AHEAD: Cabbage can be pickled 1 week ahead. Keep chilled.
• Cook bird chile in a dry small skillet over medium-low heat, turning often, until darkened in color, about 1 minute. Let cool, then finely grind in spice mill.
• Whisk fish sauce, lime juice, palm sugar, and tamarind paste in a small bowl until sugar and tamarind paste are dissolved. Stir in ground bird chile, Thai chiles, garlic, and cilantro; set sauce aside.
• Prepare grill for medium-high heat and lightly oil grill grates. Remove pork from marinade, scraping off excess, and grill, turning occasionally, until fatty bits are lightly charred and pork is cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes.
• Cut pork off the bone and then into bite-size pieces; discard bones. Toss pork, onion, tomatoes, and half of tiger cry sauce in a medium bowl to combine. Serve pork, topped with cilantro, mint, and rice powder (if using) with rice, drained cabbage, and remaining tiger cry sauce alongside.