Meat mains
Thai-style pork kebabs
This recipe calls for a few hours marinating, but it's worth it for the full, fiery taste. The coconut cream has a mildness that balances the salty pork and chilli beautifully. It's a bit fusion cuisine, but tzatziki makes a really good accompaniment to this.
Ingredients
- 200ml coconut cream
- 1 heaped tbsp Thai green curry paste
- 2 tsp brown sugar
- juice of 1 lime
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 600g lean pork, cut into 2.5 cm dice
- 3 medium red onions, cut into 12-18 wedges
- 3 limes, cut into 12 wedges
Method
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Step 1
Mix together the coconut cream, curry paste, sugar, lime juice, fish and soy sauces in a plastic bowl.
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Step 2
Stir the pork into the sauce and leave to marinate in the fridge overnight, or for about 3 hours at room temperature, stirring every so often.
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Step 3
Thread the pieces of pork onto metal or pre-soaked wooden skewers, alternating with red onion and lime wedges, until all have been used up. Don't crowd them.
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Step 4
Cook the kebabs on the BBQ or under the grill for about 10 minutes, brushing generously with the marinade for the first 5 minutes and turning until evenly browned.
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Step 5
Culturally it might seem a little strange, but tzatziki makes a good serving partner.
