Ingredients
- 450 grams lean pork loin works well but trimed leg is fine
- 1 tsp coriander seeds
- 1 tsp cumin
- 2 tsp turmeric
- 1 large pinch salt you don't want the skewers too salty as the dip is salty
- 30 small wooden skewers soaked for an hour in water to stop them burning
- 2 tbsp Vegetable oil
- 100 ml coconut milk
- 1 whole lemongrass smashed at the bottom to creat a brush (optional)
Servings: small small skewers
Units:
Instructions
- Cut the pork into bite size pieces about half a cm thick and 5 cm long
- Toast the cumin and coriander seeds in a dry pan over a medium heat until fragrant
- Grind into a fine powder in a pestle and mortar
- Combine the turmeric, cumin and coriander powder and salt in a bowl
- Put the pork in a sandwich/freezer bag. Cover with the spice mix, pour in the oil and give it a good mix. Leave to marinate for anywhere between an hour and overnight.
- Arrange the sticks ready for cooking. They should look something like this...
- Put the coconut in a jug and use a basting brush or the lemongrass to brush the skewers.
- If you're putting them on the barbecue, make sure it's hot. If using the grill, pre-heat it to medium-hot. I'm showing them being cooked in a pan here so if you want to do them like this get the pan medium-hot. Cook 5 or 6 at a time for a couple of minutes each side. Don't be tempted to overcook as they'll dry out. Brush coconut oil once on each side as they're cooking to lock in the juices.
- Cook until the skewers are cooked through and nicely browned.
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