In Thailand, Luke cooks pork chargrilled in bamboo, using ingredients sourced from the local village. This technique originates in Thailand and is prized for perfectly grilling as well as steaming the filling.
- 500 g pork loin, finely sliced
- 6 lemongrass stems, white part only, finely chopped
- 6 cm piece galangal, finely sliced
- 1 cup finely chopped red shallots
- 6 dried red mountain chilli, sliced
- 1 tbsp salt
- 4 garlic cloves, crushed
- 1½ cups water
- 50 cm piece of bamboo, one end opened
- 2 banana leaves, rolled, folded in half
- 2 makrut lime leaves, finely sliced
- 1 long red chilli, julienne
- 1 handful Asian basil leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a mixing bowl, combine the pork, lemongrass, galangal, red shallots and mountain chillies. Season with salt. Add the garlic and mix well. Add the water and mix.
Place the pork mixture inside the bamboo. Seal the opening with the banana leaves. Stand over an open fire at 45 degrees. Cook for 30 minutes, rotating half-way through.
Remove the banana leaves. Pour out the broth into a bowl. Transfer the cooked pork to a serving platter. Garnish with makrut lime leaves, chilli and basil to serve.