Andy, who reached the finals of Masterchef in 2009 says: 'These are THE classic Bangkok streetfood skewer, moreish sweet-salty pork, eaten any time of day, ideal with a ball of sticky rice.'
- 400g pork shoulder (make sure it has a little fat)
- 1 lemongrass stalk, bashed
- 2 tbsp coriander roots, chopped
- 4-5 cloves of garlic
- ½ tsp white peppercorns
- 50g of shaved palm sugar or golden caster sugar
- 1 tsp dark soy sauce
- 2.5 tbsp fish sauce
- 1 tbsp vegetable oil
- 50ml coconut milk
- pinch of salt
- Bamboo skewers
Method1 Soak the bamboo skewers in water for 15 mins or so
2 Cut the pork shoulder into 1cm thick slices against the grain - don't remove too much fat.
3 Now in a pestle and mortar add the pinch of salt and pound together the white pepper, garlic cloves and coriander roots.
4 Mix in the palm sugar, dark soy and fish sauce and use the pestle to mix and dissolve the sugar, now stir in the vegetable oil.
5 Pour this marinade mix over the sliced pork and leave for around 1 hour (maximum 4 hours). Thread the marinated pork on to skewers. Slowly grill the skewers over charcoal for 15-20 mins, occasionally basting with the coconut milk using the bruised lemongrass stalk.
6 Serve with a large ball of sticky rice
Prep Time15-20 minutes
Cook TimeReady in 2 hours (including marinating time)
Nutrition Informationmakes 12 skewers
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