The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pork skewers with young coconut and pineapple salad

You'll need

50 gm palm sugar, coarsely chopped 2 tbsp finely chopped coriander root and stem 3 garlic cloves, coarsely chopped 2 tsp white peppercorns 1½ tbsp fish sauce 1½ tbsp soy sauce 1½ tbsp lime juice 800 gm skinless pork shoulder, cut into bite-sized pieces 100 ml coconut milk To serve: lime halves   Young coconut and pineapple salad 500 gm slightly underripe pineapple, peeled and cut into chunks Flesh from 1 young coconut, torn (reserve water for another use) ½ cup (loosely packed) coriander ½ cup (loosely packed) mint 2 small red shallots, thinly sliced 1 tbsp palm sugar 1 tbsp fish sauce 1 tbsp lime juice 1 garlic clove, finely chopped 1 tsp roasted chilli flakes, or to taste


  • 01
  • Heat a barbecue or char-grill pan to medium. Pound palm sugar, coriander, garlic and peppercorns with a mortar and pestle to a paste, then stir in fish sauce, soy sauce and lime juice. Place in a bowl with pork, mix to coat and allow to marinate while you make the salad (when you have more time, marinate overnight for deeper flavour).
  • 02
  • For salad, combine pineapple, coconut, herbs and shallot in a bowl. Stir palm sugar in 1 tbsp hot water in a separate bowl until dissolved, add remaining ingredients and stir to combine. Adjust the balance of flavours so dressing is sour, sweet, salty and hot. Just before serving, drizzle dressing over pineapple mixture and toss to combine.
  • 03
  • Thread pork onto skewers and grill, brushing with coconut milk and turning occasionally, until browned and cooked through (5-7 minutes). Serve skewers hot with coconut and pineapple salad and lime halves.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Feb 2016

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.