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Chin Chin at the Bay of Fires – MOO YANG

Chin Chin at the Bay of Fires – MOO YANG
Delicious and easy while you are camping.

Chin Chin in the Bay of Fires
This dish is perfect for camping because its BBQ pork which is a no brained on a camp site. I got the Chin Chin cookbook. For Christmas so this adventure will feature a for bit of recipes to make up for the fact I have to lug the book around half of Australia.

Marinade & Meat
4 cloves garlic
1/2 bunch coriander root
1 tsp coriander
1/2 tsp cumin
1 tsp white pepper
1/2 cup of Mekong Whiskey (bourbon is a good substitute)
1/2 cup fish sauce
3/4 cup coconut cream
1 kg pork loin or neck, cut into 4 pieces
1-2 tbs crispy shallots

Pickle
1 Lebanese Cucumber
2 medium shallots
2 red chillies
1 large green chilli
1/2 apple
1/4 cup adjard syrup

Method
Place the marinade ingredients into a non reactive bowl. Blitz everything into mush or powder. Then grab your meat and bath it in it. Give it as long as you can up to two days. When you are ready to eat fire up the BBQ and throw the meat on, medium heat, continue to baste with the reserved marinade. Don’t worry if the edges go blackish it should be caramel rather than burnt. We served with fresh greens and herbs with the hot and sour dressing (awesome dressing whilst traveling).

Hot and Sour Dressing
2 tbs Lemon juice
2 tbs Lime juice
2 tbs Fish sauce
1/2 – 2 tsp Chillies flakes (substitute fresh mushed chillies if flakes not available).

Put this on any fresh salad or fresh par cooked greens for a winning combo.