Thai Pork Packets with Sesame Rice

Thai pork with Basmati Rice

Here’s a super-simple way to make an awesome Thai dish. We like to make these ahead of time, freeze a few and take them camping. A fantastic, easy-to-cook, almost no clean-up dinner!

This would be a great “hands-on” recipe for cooking with kids, as well!

Here it is…

Thai Pork Packets with Sesame Basmati Rice

This simple recipe is full of flavor. You can also use chicken breast slices instead of the pork if you’d like.

  • 3/4 lb. boneless pork ribs
  • 1 med. head of cabbage*
  • 2 medium carrots*
  • Heavy-duty aluminum foil
  • 1/4 cup salsa
  • 1/2 orange
  • 1 Tbsp. honey
  • 1 Tbsp. Thai fish sauce
  • ½ cup coconut milk
  • 1/4 tsp. ground ginger
  • 1 garlic clove, minced
  • 1/3 cup chunky peanut butter
  • 1 dash white pepper

Mise en Place

Prepare and preheat grill* to medium. Core and shred the cabbage. Shred the carrots and combine with cabbage. Cut pork ribs crosswise into 3/4-inch slices. Skin and mince the garlic. Juice the orange.

In a bowl, combine the salsa, peanut butter, honey, orange juice, water, fish sauce, garlic, ginger and white pepper.

Prepare the Dish

Divide the pork evenly among the sheets of heavy-duty aluminum foil (spray each sheet with a bit of cooking spray, first).

Top each with equal amounts of cabbage and carrot mixture.

Pour the liquid mixture evenly over each packet.

Seal with double folds.

Grill**, covered, 6″ inches from medium high coals for 15-20 minutes or until pork is fully cooked and vegetables are tender, turning once and rearranging packets on grill.

Notes: *Cabbage/Carrots: time-saver – replace the cabbage and carrots above with 2 cups julienned carrots and cabbage mix.

**Grill: You can also bake the packets in a preheated 450 degrees oven for 20-25 minutes or until done.

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Sesame Basmati Rice

  • 3/4 cup water
  • 1/2 cup basmati rice
  • 1/2 Tbsp. sesame oil
  • 1/2 tsp. butter
  • 3/8 tsp. salt
  • 1 Tbsp. toasted sesame seeds

In a large sieve, rinse the rice under cold running water, 2-3 minutes, and drain.

In a 2-quart saucepan, combine water with the rice, sesame oil, butter, and salt. Bring to a boil over medium-high heat; stir once.

Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes. Put a clean dishtowel under the lid, and let stand off the heat, covered, for 5 minutes.

Add the sesame seeds, fluff with a fork, and serve.