Thai Sunday Family Supper

1. FINAL MENU

• Name of the meal: Thai Sunday Family Supper
• Cuisine type: Thai
• Serve time: 5:00 PM

This meal pairs a savory, caramelized Thai-grilled pork collar with a crisp, citrus-tinged green papaya salad and a quick garlicky bok choy, all tempered to a mild family heat level so children and adults share the same plate. The pork is marinated briefly for deep flavor without long advance work, rice cooks to order, and the texture-sensitive salad and stir-fry finish within minutes of service so each component is fresh and lively at the table.

• Thai Grilled Pork Collar (Moo Yang)
• Jasmine Rice
• Stir-Fried Baby Bok Choy with Garlic & Oyster Sauce
• Green Papaya Salad (Som Tam) — mild shared base; chilies served at table for adults
• Coconut‑Lime Spritzer (kid-friendly drink)
• Grilled Pineapple with Honey (optional)

2. FULLY EXECUTABLE RECIPES

Thai Grilled Pork Collar (Moo Yang)

Equipment

• 12" heavy skillet or cast-iron (for searing) and/or broiler-safe wire rack + rimmed baking sheet (for broiler finish)
• Meat thermometer (instant-read)
• Large mixing bowl (2.5–3 qt)
• Small bowl or measuring cup for liquids
• Tongs
• Knife and cutting board

Ingredients (4 servings)

• Pork collar (boneless), 2 lb, trimmed of large silverskin
• Garlic, 6 cloves, minced (approx. 1.5 oz) ⁺
• Fresh cilantro stems, finely chopped, 2 tablespoons (about 6–8 stems) ⁺
• Fish sauce, 3 tablespoons (for marinade) ⁺
• Light soy sauce, 2 tablespoons
• Palm sugar (or light brown sugar), 2 tablespoons (see substitutions) ⁺
• Coconut oil, 2 tablespoons, melted (for marinade & cook) ⁺
• White pepper, 1/2 teaspoon
• Kosher salt, 1/4 teaspoon (pork collar is salty from fish sauce; do not over-salt)
• Lime, 1 (juice ≈ 1 tablespoon) ⁺ Practical substitutions
• If pork collar is unavailable, substitute boneless pork shoulder (but slice thinner, ~1/2" thickness) or pork loin (expect leaner result).
• If palm sugar is not stocked, use light brown sugar 1:1.

Cooking / Baking

• Broiler: high setting (about 500–550°F). Target internal temperature for pork: 145°F, then rest 10–15 minutes.

Total cook time

• 55 minutes total (10 min active prep, 30 min marinade passive, 15 min cook+rest). Active hands-on cooking beyond prep: ~15 minutes.

Instructions

1. (Prep) Trim visible silverskin; slice pork collar into 1/2"-thick slices across the grain (or leave as one piece and score shallowly every 1" if preferred). Pat dry.
2. (Marinade — active) In the large bowl combine minced garlic, chopped cilantro stems, fish sauce, soy sauce, palm sugar, melted coconut oil, white pepper, salt and lime juice. Stir until sugar mostly dissolved.
3. Add pork to the marinade, toss thoroughly to coat, press pork down so marinade contacts meat. Cover bowl with plastic or lid and let marinate at room temperature for 30 minutes (this is a short marinade; do not exceed timeline).
4. (Preheat) When 10–15 minutes remain of the marinade, position an oven rack 6–8" from the broiler element and preheat the broiler to high. If using a grill or skillet, preheat the grill to medium-high or a 12" cast-iron skillet over medium-high until smoking lightly.
5. (Cook — active) Remove pork from marinade and wipe excess marinade off (too-thick glaze may burn). If using broiler: place on a wire rack set over a rimmed baking sheet; broil 5–7 minutes per side until deep caramel color and internal temperature reaches 140–145°F (check at thickest point). If using skillet: add 1 tablespoon coconut oil, sear pork 3–5 minutes per side to caramelize, then transfer to oven at 425°F for 6–8 minutes to reach 145°F.
6. (Rest) Remove pork, tent loosely with foil, and rest 10–15 minutes. Slice across the grain and transfer to a warm platter. Serve family-style; pork may rest up to 15 minutes and still be warm.
7. At table, offer extra lime wedges and optional sliced chilies for adults.
8. Discard any leftover marinade that contacted raw pork. Notes: Target final internal temp 145°F, carryover will produce juicy pork. Do not let the pork sit done longer than 15 minutes before serving.

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Jasmine Rice

Equipment

• Medium saucepan with tight-fitting lid (2–3 qt) OR electric rice cooker (4–6 cup capacity)
• Fine-mesh sieve

Ingredients (4 servings)

• Jasmine rice, 2 cups (dry)
• Water, 2 3/4 cups
• Coconut oil, 1 tablespoon ⁺
• Kosher salt, 1 teaspoon Practical substitutions
• Long-grain white rice may substitute for jasmine; increase water to 3 cups.

Cooking / Baking

• Stove method: bring to boil, reduce to low, simmer covered 18 minutes, rest 10 minutes off heat.

Total cook time

• 30 minutes (5 min prep + 18 min simmer + 7 min rest; total window allocation 30 min)

Instructions

1. Rinse rice in a fine-mesh sieve under cold running water until water runs mostly clear (about 30–45 seconds). Drain.
2. In the saucepan combine rinsed rice, 2 3/4 cups water, 1 tbsp coconut oil, and 1 tsp salt. Cover and bring to a vigorous simmer over medium-high heat.
3. When it begins to simmer, reduce heat to low so the pot is barely steaming, set a timer for 18 minutes. Do not lift lid while simmering.
4. At 18 minutes, remove from heat and let sit, covered, for 7–10 minutes. Fluff with a fork and keep covered until service. Rice may hold warm for up to 15 minutes.

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Stir-Fried Baby Bok Choy with Garlic & Oyster Sauce

Equipment

• 12" skillet or wok
• Tongs or spatula
• Small bowl for sauce

Ingredients (4 servings)

• Baby bok choy, 1.0 lb (trimmed and halved lengthwise if large)
• Garlic, 4 cloves, thinly sliced/minced (approx. 1 oz) ⁺
• Coconut oil, 1 tablespoon ⁺
• Oyster sauce, 2 tablespoons
• Fish sauce, 1 teaspoon ⁺
• Water, 2 tablespoons
• Granulated sugar, 1/2 teaspoon

Practical substitutions

• If oyster sauce is unavailable, substitute 2 tbsp hoisin sauce thinned with 1 tsp water (different flavor, still savory).

Cooking / Baking

• High heat stir-fry; finish-to-order. Total active cook time 6–8 minutes.

Total cook time

• 12 minutes (5 min prep + 7 min cook)

Instructions

1. Mix oyster sauce, fish sauce, water, and sugar in the small bowl and set aside.
2. Heat the 12" skillet or wok over high heat until hot; add coconut oil and swirl.
3. Add garlic and stir 10–15 seconds until fragrant but not brown.
4. Add bok choy, toss 30–45 seconds, then add sauce mixture. Stir and toss for 1–2 minutes until leaves wilt and stems are crisp-tender (total cook time 3–4 min).
5. Transfer to a serving dish immediately; this is a finish-to-order item—do not cook early.

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Green Papaya Salad (Som Tam) — mild shared base

Not nut-free: peanuts.

Equipment

• Large mortar and pestle (preferred) OR large mixing bowl + rolling pin/pestle alternative
• Box grater or vegetable peeler + mandoline (for shredding)
• Knife and cutting board

Ingredients (4 servings)

• Green papaya, 1 medium (about 1.25–1.5 lb), peeled and shredded (~4 cups)
• Green beans, 6 oz, trimmed and cut into 1.5" pieces
• Cherry tomatoes, 1 cup, halved
• Roasted peanuts, 1/4 cup, coarsely crushed
• Garlic, 2 cloves, smashed (approx. 0.5 oz) ⁺
• Fish sauce, 3 tablespoons ⁺
• Palm sugar, 2 tablespoons (or light brown sugar) ⁺
• Lime, 2 (juice ≈ 2 tablespoons) ⁺
• Small Thai chiles: 0 in shared base (adults may add sliced chiles at table) — OPTIONAL and not included in base quantities Practical substitutions
• If green papaya is unavailable, shredded green mango may be used (different flavor).
• If mortar and pestle is not available, use a large sturdy bowl and the end of a rolling pin to pound briefly.

Cooking / Baking

• No heat; finished at the table. Texture-sensitive — must be completed within minutes of serve.

Total cook time

• 15 minutes (10 min prep + 5 min pounding/tossing) — finish-to-order.

Instructions

1. Peel and shred the green papaya using a box grater, mandoline, or special shredder. Place shredded papaya in the mortar or large bowl.
2. Add trimmed green beans and halved cherry tomatoes to the mortar/bowl.
3. In a small bowl, dissolve palm sugar in lime juice and fish sauce; this balances salty-sour-sweet. Start with the listed amounts; adjust only by adding more lime or fish sauce at the table if needed (shared base must remain mild).
4. (If using a mortar and pestle) Add smashed garlic to the papaya mixture and gently pound 6–8 times to bruise and release juice, then pour dressing over vegetables and lightly pound/toss 6–8 more times until combined. If using a bowl, lightly pound garlic and then toss everything together for several minutes to combine flavors.
5. Taste once — do not add chilies in shared base. Transfer to the serving bowl and sprinkle crushed peanuts on top. Finish and serve within minutes of plating.

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Coconut‑Lime Spritzer (kid-friendly drink)

Equipment

• Pitcher
• Measuring cup
• Stirring spoon
• Glassware and ice

Ingredients (4 servings total: ~12 oz per serving)

• Coconut water, 32 fl oz (1 quart)
• Sparkling water, 16 fl oz
• Lime, 1 (juice ≈ 1 tbsp) ⁺
• Granulated sugar, 2 tablespoons (to make simple syrup) — OR 2 tbsp honey (see substitutions) ⁰
• Water (for simple syrup), 2 tablespoons
• Ice for serving (not required to shop) Practical substitutions
• Substitute honey 2 tbsp for sugar if desired (mark honey in shopping list as optional).

Cooking / Baking

• Chill 15–30 minutes if possible; can be assembled immediately over ice.

Total cook time

• 10 minutes (5 min prep + optional chill)

Instructions

1. Make quick simple syrup: in a small microwave-safe container combine 2 tbsp granulated sugar and 2 tbsp water; microwave 20–30 seconds and stir until sugar dissolves. Cool briefly. (Or stir sugar fully into warm coconut water.)
2. In the pitcher combine coconut water, simple syrup, and lime juice; stir to combine.
3. Add sparkling water just before serving to keep fizz. Serve over ice in glasses (about 12 oz per person).

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Grilled Pineapple with Honey (optional)

Equipment

• Grill pan or 12" skillet
• Tongs

Ingredients (4 servings, optional)

• Pineapple, 1, peeled, cored, and cut into 8 rings or wedges ⁰
• Honey, 2 tablespoons (for brushing) ⁰
• Coconut oil, 1 tablespoon (to oil the pan) ⁺

Cooking / Baking

• High-heat grill pan sear, 2–3 minutes per side.

Total cook time

• 10 minutes (5 min prep + 5 min cook)

Instructions

1. Heat grill pan over medium-high. Brush pineapple with a little coconut oil and sear 2–3 minutes per side until caramelized. Brush with honey off heat and serve warm.

3. LINEAR TIMELINE (3:00 PM–5:00 PM)

• 3:00 PM: (Thai Grilled Pork Collar) Begin pork prep: trim and slice or score 2 lb pork collar; mince 6 cloves garlic and chop cilantro stems; mix marinade and combine with pork. Cover and start 30-minute marinade.
• 3:10 PM: (Green Papaya Salad) Peel and shred the green papaya (use mandoline or box grater), trim and cut green beans, halve cherry tomatoes; place in a bowl and refrigerate briefly while you finish other prep.
• 3:25 PM: (Pork) Check marinade; transfer covered bowl to a cool spot. (General prep) Crush 1/4 cup roasted peanuts coarsely; set aside. Wash and trim baby bok choy; halve large heads. Rinse jasmine rice once and leave drained in sieve.
• 3:40 PM: (Mise en place) Measure sauces: combine oyster sauce, fish sauce amounts, palm sugar portions for som tam and stir-fry into small prep bowls. Make simple syrup for drink (2 tbsp sugar + 2 tbsp water, microwave briefly), cool. Quarter limes and juice into a small container.
• 3:55 PM: (Resting window) Confirm broiler/grill will be available; preheat broiler/grill in 30 minutes. Make final checks: meat thermometer ready, skillet available, serving dishes on counter.
• 4:10 PM: (Rice) Start rice on stove: combine rinsed rice, 2 3/4 cups water, 1 tbsp coconut oil, and 1 tsp salt; bring to boil, then reduce to low and simmer covered 18 minutes (finish ~4:28 PM and rest until ~4:35–4:40).
• 4:18 PM: (Pork) Remove pork from marinade, wipe excess. Preheat broiler (or skillet/grill) now if not already hot (preheat time ~7–10 minutes).
• 4:25 PM: (Rice) Rice simmering; set a timer for 18 minutes.
• 4:25 PM: (Drink) Combine coconut water, cooled simple syrup, and 1 tbsp lime juice in pitcher; chill on counter or in fridge briefly.
• 4:33 PM: (Pork — cook) Place pork under broiler or on preheated grill/skillet. Broil/grill ~6–7 minutes per side (total ~12–14 minutes) until deep caramel color and internal temp approaches 140–145°F.
• 4:35 PM: (Rice) Rice timer ends; remove from heat and let stand covered for 7–10 minutes.
• 4:38 PM: (Pork) Check internal temperature; remove pork at 145°F, tent loosely with foil and allow to rest on a warm plate (rest 10–15 minutes). Begin slicing scallions for garnish and chop cilantro leaves for garnish.
• 4:40 PM: (Som Tam — final prep) In mortar or mixing bowl, smash 2 cloves garlic gently; combine palm sugar with lime juice and fish sauce until sugar dissolves; set dressing aside.
• 4:45 PM: (Stir-Fry) Heat 12" skillet/wok over high heat for bok choy; add 1 tbsp coconut oil and sauté 4 cloves garlic 10–15 seconds.
• 4:46 PM: (Stir-Fry) Add baby bok choy and prepared sauce (oyster sauce mix). Stir-fry 2–3 minutes until stems are crisp-tender. Transfer to serving dish and keep warm (this dish should be plated within minutes of serve).
• 4:48 PM: (Som Tam — finish to order) Pound/toss shredded papaya with green beans and cherry tomatoes in mortar or bowl; add dressing and pound/toss lightly until combined (5–8 minutes). Sprinkle crushed peanuts; transfer to serving bowl, cover lightly to keep fresh.
• 4:50 PM: (Rice) Fluff rice with fork; keep covered and place in warm spot for service (rice finished within 10 minutes of serve).
• 4:52 PM: (Pork) Slice rested pork across the grain into 1/4"-thick pieces; arrange on warm platter; garnish with sliced scallions and cilantro leaves. Tent lightly to keep warm (do not over-cover).
• 4:54 PM: (Drink) Add sparkling water to coconut-lime pitcher and stir gently; pour over ice into glasses (or chill in pitcher).
• 4:55 PM: (Final plating) Move stir-fried bok choy to table, place som tam bowl, rice, and pork platter on the pass; set optional grilled pineapple (if made) on a small plate.
• 5:00 PM: (Serve) Family sits; serve everything at exactly 5:00 PM. Offer extra lime wedges and optional sliced chilies at the table for adults.

4. CONSOLIDATED SHOPPING LIST

Produce

• Garlic — 1 head (approx. 12 cloves) ⁺
• Fresh cilantro — 1 small bunch (use stems and leaves) ⁺
• Scallions — 4 stalks (green onions) ⁺
• Limes — 4 whole ⁺
• Green papaya — 1 medium (about 1.25–1.5 lb)
• Green beans — 6 oz
• Cherry tomatoes — 1 cup (approx. 8 oz)
• Baby bok choy — 1.0 lb
• Thai bird chilies — 6 chiles (optional) ⁰
• Pineapple — 1 (optional) ⁰

Meat / Seafood

• Pork collar (boneless) — 2 lb

Dry Goods / Pantry

• Jasmine rice — 2 cups (dry)
• Fish sauce — 6 tablespoons + 1 teaspoon ⁺
• Light soy sauce — 2 tablespoons
• Oyster sauce — 2 tablespoons
• Palm sugar (or light brown sugar) — 4 tablespoons ⁺
• Roasted peanuts (shelled, unsalted) — 1/4 cup
• Coconut oil — 5 tablespoons ⁺
• White pepper — 1/2 teaspoon
• Kosher salt — 1 teaspoon
• Granulated sugar — 2 tablespoons
• Honey — 2 tablespoons (optional, for grill pineapple) ⁰

Drinks

• Coconut water — 32 fl oz (1 quart)
• Sparkling water — 16 fl oz

5. NOTES & ASSUMPTIONS

• Optional table-side items: sliced Thai bird chilies (for adults), extra lime wedges, and additional fish sauce in a small sauce dish for those who want more umami. These chilies are optional and listed on the shopping list as optional.
• Global substitutions: palm sugar may be replaced 1:1 with light brown sugar; if pork collar is unavailable use boneless pork shoulder or pork loin (shoulder for more fat and flavor, loin will be leaner).
• Child-safety notes: keep chilies and any concentrated fish sauce out of reach of children; supervise children around the broiler/grill and when serving hot plates.
• Explicit timeline risk(s): the tightest execution window is the last 20 minutes (4:33–4:55 PM) when pork goes under the broiler/grill, rice finishes, the bok choy is stir-fried and the som tam is finished to order. These steps overlap and require accurate timers and quick transitions.
• Mitigation mindset: complete all mise en place before the final 30 minutes (measured sauces, chopped garlic, shredded papaya and crushed peanuts ready). Preheat equipment early, have the instant-read thermometer on the counter, and clear the work area so you can move pans and plates quickly. If the broiler finish runs hot, reduce time by shifting pork to a cooler rack and check internal temperature sooner.
• The latest safe start time: You can start as late as 3:00 PM for a 5:00 PM serve.