These kebabs/skewers are packed full of rich umami flavour without the usual whack of chilli often found in Thai Cooking. Easy to prepare and cook, they would be a fantastic addition to a BBQ or can be grilled and served with noodles for an easy supper.
Served here with some diced chilli, tomato and lime, the skewers pair perfectly with a good squirt of Sriracha sauce!
Thai Pork Skewers
400g Pork Loin Steaks (Thinly Sliced then Sliced into Broad Strips)
3tbsp Fresh Coriander Stems & Leaves
2 Garlic Cloves
3/4tsp Cracked White Pepper
2tbsp Palm Sugar
2tsp Fish Sauce
3tbsp Vegetable Oil
1 1/2tbsp Soy Sauce (Gluten Free if Required)
1) Place all of the ingredients (excluding the pork loin) into a spice blender or food processor and blend to a smooth paste.
2) Combine the pork with the marinade, cover and store in the fridge for at least 5 hours – preferably overnight.
3) Skewer the pork loin onto bamboo skewers (which have been soaked in water) or metal skewers.
4) Place the skewers under a very hot grill (ensuring the meat is close to the heat source) and grill for around 4 minutes each side or until cooked through. Alternatively cook on the BBQ.