SPICY THAI PORK SKEWERS

3 cups lemonade 1 cup tomato sauce

2/ cup soy sauce 3 2 limes, grated zest, juice 6cm piece ginger, finely grated 4 garlic cloves, crushed 1 stalk lemongrass, white part only, finely chopped 1kg boneless rolled pork loin, rind removed, 3cm cubes chopped peanuts or cashews, to serve PAPAYA SALAD 1 green papaya, shredded 250g punnet cherry tomatoes, halved 150g green beans, thinly sliced ¼ cup each mint, coriander leaves 2 tbsp brown sugar 2 tbsp tbspp fish sauce 2 tbsp fresh lime juice 2 long red chillies, seeded, chopped 2 tsp sesame oil

1 In a large bowl, combine lemonade, sauce, soy, lime, ginger, garlic and lemongrass. Add pork, turning to coat. Chill, covered, 4 hours or overnight.

2 PAPAYA SALAD In a serving bowl, toss papaya, tomatoes, beans and herbs together. In a jug, whisk sugar, sauce, juice, chilli and oil together until sugar dissolves. Drizzle over salad when ready to serve.

3 Preheat a barbecue on high. Thread pork cubes onto 8 soaked bamboo skewers. Cook 4 mins each side until cooked through.

4 Serve pork skewers with papaya salad, scattered with chopped peanuts.