Monday, 26 July 2010
Sweet, Sticky Pork Skewers.
Here is a recipe that I found for the lovely grilled pork skewers that I ate at the Thai Festival in Battersea park yesterday.
Makes about 20 skewers!
500 grams of Pork loin, sliced into inch long strips
20(ish) bamboo skewers, soaked in water for 30 minutes to prevent them from burning!
For the marinade,
8(ish) coriander roots, rinsed clean
4 cloves of garlic, peeled
1 tablespoon of ground white pepper
3 tablespoons of palm sugar
1 tablespoon of dark soy
3 tablespoons of fish sauce
3 tablespoons of vegetable oil
First make the marinade, using pestle and mortar, pound the coriander roots, garlic, pepper and a pinch of salt into a fine paste. mix this with the sugar, soy, fish sauce and oil. Marinade the prepared pork in the marinade overnight in the fridge, or a few hours will do if you are in a rush!
Light a barbecue or a grill, ideally a barbecue!
Then thread the marinated pork onto the soaked bamboo skewers, 3 or 4 pieces per skewer. When the barbecue is white hot and the flames have gone, or the grill medium hot, gently grill the skewers, turning frequently and occasionally brushing with the reserved marinade. Cook through and serve with steamed jasmine rice, shredded iceberg lettuce and a wedge of lime.
Posted by Chris Golding at 01:28