Grilled Pork Skewers

PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4

500g pork neck, cut into

3cm pieces

(see cook’s notes)

1 tablespoon brown sugar

1 tablespoon fish sauce

2 tablespoons white vinegar

2 sprigs fresh thai basil, bruised

¼ cup (60ml) vegetable oil lime wedges, to serve fresh thai basil, extra, to serve DIPPING SAUCE

1 tablespoon jasmine rice

1 shallot (25g), chopped finely

¼ cup fresh coriander leaves, chopped finely

1 teaspoon finely grated fresh ginger

⅓ cup (80ml) fish sauce

¼ cup (60ml) lime juice

1½ tablespoons brown sugar

1 teaspoon dried chilli flakes

1 Place pork, sugar, fish sauce, vinegar and basil in a medium bowl; toss until well coated in mixture. Cover; refrigerate for 2 hours or overnight.

2 Make dipping sauce.

3 Thread pork onto 12 skewers and brush with oil.

4 Cook pork skewers on a heated grill plate (or grill or barbecue) over high heat for 4 minutes each side or until just cooked through.

5 Serve skewers with dipping sauce, lime wedges and extra basil.

DIPPING SAUCE

Dry−fry rice in a small frying pan over medium heat, stirring frequently, for 7 minutes or until toasted. Lightly crush toasted rice using a mortar and pestle. Place crushed rice in a small bowl with remaining ingredients; stir to combine.