Thai Pork Kebabs
Pork is a versatile source of protein and is easy to prepare. This delicious recipe is for cooking on a barbecue.
Ingredients (makes 6):
1 Heaped tbsp Thai green curry paste
2 Tsp light muscovado sugar
½ Lime, juice only
2 Tsp Thai fish sauce or light soy sauce
800g/1¾lb lean pork (fillets are particularly tender or you could use pork steaks or thick boneless chops)
3 Medium red onions, cut into 12-18 wedges
3 Limes, cut into 12 wedges
- Mix together the coconut cream, curry paste, sugar, lime juice and fish or soy sauce in a non-metallic bowl. Cut the pork into about 2.5cm/1in cubes and stir into the sauce. Leave to marinate in the fridge overnight or for about 2 hours at room temperature, stirring every so often.
- To make up the kebabs, thread pieces of pork on to six long metal skewers, alternating with red onion and lime wedges until all have been used up.
- Place the kebabs over medium-hot coals for about 10 minutes, brushing generously with any marinade for the first 5 minutes, and turning every so often until golden and succulent.
For more information visit BBC Food