The Australian Women’s Weekly Food Magazine
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.