I had an idea to try a Southeast Asian twist on pulled pork so, using Meathead's East Carolina vinegar mop as a guideline, I came up with the recipe below. If anyone is interested in trying it and providing feedback and suggesting tweaks, I'd welcome that. I think it worked very well as a finishing sauce on pork and rice lettuce wraps. I'm not sure it stood out as a mop sauce. I mopped every hour. The pork butt I tried it on developed a lovely deep brown lacquer, but not much of what I would consider a bark. I also think I'd do well to strain the sauce before plating it next time.
Two confessions:
1) I used Calabrian chilis instead of Thai bird chilis. My wife bought me a bunch of them at the farmers market and I didn't want them to go to waste.
2) I threw the chilis and lemongrass in the Cuisinart. I should have chopped them more finely than I did.
Thai-inspired BBQ Mop
Ingredients by volume:
6 cups rice vinegar
1 ½ cup fish sauce
½ cup soy sauce
½ cup Sriracha
Ingredients by weight:
9 oz palm sugar, broken up into small pieces
4 oz fresh Thai red chilis, finely chopped
4 oz lemongrass, crushed and thinly sliced
1 oz kosher salt
½ oz finely ground black pepper
Place ingredients in a saucepan over low heat. Stir until sugar has dissolved. Allow to cool, then put it in a jar and refrigerate for 12 hours to allow the flavors to meld. Use as a mop and a finishing sauce for smoked pork.
Two confessions:
1) I used Calabrian chilis instead of Thai bird chilis. My wife bought me a bunch of them at the farmers market and I didn't want them to go to waste.
2) I threw the chilis and lemongrass in the Cuisinart. I should have chopped them more finely than I did.
Thai-inspired BBQ Mop
Ingredients by volume:
6 cups rice vinegar
1 ½ cup fish sauce
½ cup soy sauce
½ cup Sriracha
Ingredients by weight:
9 oz palm sugar, broken up into small pieces
4 oz fresh Thai red chilis, finely chopped
4 oz lemongrass, crushed and thinly sliced
1 oz kosher salt
½ oz finely ground black pepper
Place ingredients in a saucepan over low heat. Stir until sugar has dissolved. Allow to cool, then put it in a jar and refrigerate for 12 hours to allow the flavors to meld. Use as a mop and a finishing sauce for smoked pork.
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