Pork Sauce

This vibrant Pork Sauce is a rich, aromatic condiment that blends the savory depth of salted fish with the creamy sweetness of coconut milk. The dish balances heat from red chilies with the subtle sweetness of palm sugar and the umami punch of fish sauce. It creates a luxurious, velvety texture perfect for drizzling over steamed rice or tossing with noodles. Ideal for weeknight dinners or as a bold accompaniment to grilled meats, this sauce delivers complex Thai-inspired flavors in every spoonful. It is an easy, flavorful addition to your pantry repertoire that elevates simple ingredients into a memorable meal.

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 11604.1

Dietary: Gluten-free

Description

This vibrant Pork Sauce is a rich, aromatic condiment that blends the savory depth of salted fish with the creamy sweetness of coconut milk. The dish balances heat from red chilies with the subtle sweetness of palm sugar and the umami punch of fish sauce. It creates a luxurious, velvety texture perfect for drizzling over steamed rice or tossing with noodles. Ideal for weeknight dinners or as a bold accompaniment to grilled meats, this sauce delivers complex Thai-inspired flavors in every spoonful. It is an easy, flavorful addition to your pantry repertoire that elevates simple ingredients into a memorable meal.

Ingredients

112 cups (90 g) salted fish, soaked in
4 Cups (1 liter) coconut milk
112 tablespoons Palm sugar
1/2 tablespoons Fish sauce
Red chilies

Directions

1
Soak the salted fish in warm water for 15 minutes to reduce saltiness, then drain and chop coarsely.
2
Finely chop the red chilies, and if using fresh aromatics like shallots or lemongrass, mince them finely.
3
In a bowl, mix half of the chopped salted fish with the chilies and any minced aromatics to create a flavor paste.
4
Pour the coconut milk into a medium saucepan and bring to a gentle simmer over medium heat.
5
Allow the coconut milk to simmer until the oil begins to separate and the liquid reduces slightly.
6
Stir in the chili-fish paste and cook for 2-3 minutes until fragrant.
7
Add the remaining salted fish, palm sugar, and fish sauce to the pan.
8
Reduce heat to low and stir frequently, cooking until the sauce thickens and the flavors meld, about 5-7 minutes.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 11604.1kcal

% Daily Value *
Total Fat 319.2g492%
Saturated Fat 110.4g552%
Cholesterol 3360.0mg1120%
Sodium 3830.2mg160%
Total Carbohydrate 451.1g151%
Dietary Fiber 0.2g1%
Sugars 452.2g
Protein 1551.2g3103%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, curry, coconut, milk, pork, spicy, salty, chili, palm, sugar, fish, sauce, umami, simmer, condiment, rice, dinner, flavorful, rich, aromatic

Read it online: https://www.chefs-mate.com/recipe/pork-sauce-44/