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Asian-style grilled pork skewers recipe

Neil Perry
Neil Perry

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Neil Perry's grilled pork skewers.
Neil Perry's grilled pork skewers.William Meppem

Straightforward to prepare, these Asian-style pork skewers with dipping sauce are full of flavour and a great way to feed guests. Marinate the meat overnight for best results.

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Ingredients

  • 400g pork neck, diced into 2cm pieces

  • 12 bamboo skewers (soaked in water to avoid scorching)

For the marinade            

  • 4 coriander roots

  • 3 cloves garlic, chopped coarsely

  • 1 tsp white pepper pinch salt

  • 2 tbsp grated palm sugar

  • 1 tbsp dark soy sauce

  • 2 tbsp fish sauce

  • 2 tbsp vegetable oil

For the dipping sauce

  • ⅓ cup tamarind purée

  • 2½ tbsp palm sugar

  • 2½ tbsp fish sauce

  • 2 tbsp roasted rice pinch chilli flakes, to taste

Method

  1. Step 1

    For the marinade, scrape clean the coriander root, rinse off any dirt, and chop coarsely.

  2. Step 2

    Using a mortar and pestle, grind the root, garlic, pepper and salt into a fine paste. Combine with sugar, soy, fish sauce and oil.

  3. Step 3

    Coat pork in marinade and refrigerate overnight. Bring to room temperature before grilling.

  4. Step 4

    For the dipping sauce, heat tamarind purée with palm sugar, fish sauce and 3 tbsp hot water, stirring constantly. Bring to a simmer, then allow to cool.

  5. Step 5

    Grind roasted rice using a mortar and pestle. Add this to the cooled sauce with the chilli flakes.

  6. Step 6

    Preheat barbecue or grill pan on medium-high. Skewer the pork and cook, turning regularly, for about 6-8 minutes.

  7. Step 7

    Serve immediately with sauce and papaya salad.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/asian-style-grilled-pork-skewers-recipe-20161206-gt4r8a.html