Pork Tenderloin Slow Roast

This recipe can accommodate 1kg of fresh pork tenderloin. The key is to roast low and slow until the internal temperature reaches 62 degrees Celsius (using a reliable meat thermometer). At which point, let sit 3 minutes, then carve and serve. The second key part of the recipe is to marinade for two days beforehand. ... Read more

Tenderizing Chicken

Home-raised chickens -- gai-baan in Thai -- can be extremely tough. The main reasons is that the chicken has a normal life, and is not kept sedentary, overfed, given growth hormones, nor treated with enzymes after being slaughtered. There are three approaches to tenderizing this standard-variety chicken: Brine the chicken for 12-24 hours (less time ... Read more