Sticky pork skewers

AT A GLANCE

  • Serves 6 - 8 people

These sticky pork skewers are simple to prepare and can be marinated and assembled well in advance, then cooked as you need them. Cut the pork into bite-sized pieces and push them tightly together on the skewers so the pork remains juicy when it's cooked. Serve with sticky rice if you want to make it more of a meal.

  • 2½ tbsp palm sugar, coarsely crushed
  • 3 garlic cloves, coarsely chopped
  • 3 coriander roots, coarsely chopped
  • ½ tsp ground star anise
  • ½ tsp ground coriander
  • 80 ml (⅓ cup) kecap manis
  • 80 ml (⅓ cup) fish sauce
  • 60 ml (¼ cup) vegetable oil
  • 2 tbsp oyster sauce
  • 1 kg pork shoulder, cut into bite-sized pieces
  • Coconut cream, for brushing
  • Coarsely chopped cucumber, Vietnamese mint, coriander and lime wedges, to serve
  •  
  • Chilli sauce
  • 50 ml lime juice
  • 50 ml rice vinegar
  • 50 ml fish sauce
  • 2 tbsp caster sugar
  • 2 small red chillies, finely chopped
  • 1 small garlic clove, finely chopped
01   Pound palm sugar, garlic, coriander root and ground spices with a mortar and pestle to a smooth paste, then transfer to a bowl and stir in kecap manis, fish sauce, vegetable oil and oyster sauce. Add pork, mix well with your hands, cover and marinate for 2-3 hours or up to 3 days. Thread onto metal or bamboo skewers (soak bamboo skewers in water for 30 minutes to prevent burning), cover and refrigerate until ready to cook.
02   For chilli sauce, stir ingredients and 2 tbsp hot water in a bowl to combine, then set aside.
03   To serve, char-grill pork over medium heat, turning occasionally and brushing frequently with coconut cream, until browned and just cooked through (4-5 minutes). Scatter with cucumber, Vietnamese mint and coriander, and serve with chilli sauce and lime wedges.

Topics:

GARLIC, PORK, FEATURE RECIPE, BARBECUE, CHILLIES, SUMMER, SKEWERS, PORK SHOULDER

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2016

Dec 2016

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