These sticky pork skewers are simple to prepare and can be marinated and assembled well in advance, then cooked as you need them. Cut the pork into bite-sized pieces and push them tightly together on the skewers so the pork remains juicy when it's cooked. Serve with sticky rice if you want to make it more of a meal.
- 2½ tbsp palm sugar, coarsely crushed
- 3 garlic cloves, coarsely chopped
- 3 coriander roots, coarsely chopped
- ½ tsp ground star anise
- ½ tsp ground coriander
- 80 ml kecap manis (⅓ cup)
- 80 ml fish sauce (⅓ cup)
- 60 ml vegetable oil (¼ cup)
- 2 tbsp oyster sauce
- 1 kg pork shoulder, cut into bite-sized pieces
- Coconut cream, for brushing
- Coarsely chopped cucumber, Vietnamese mint, coriander and lime wedges, to serve
- 50 ml lime juice
- 50 ml rice vinegar
- 50 ml fish sauce
- 2 tbsp caster sugar
- 2 small red chillies, finely chopped
- 1 small garlic clove, finely chopped
- 1Pound palm sugar, garlic, coriander root and ground spices with a mortar and pestle to a smooth paste, then transfer to a bowl and stir in kecap manis, fish sauce, vegetable oil and oyster sauce. Add pork, mix well with your hands, cover and marinate for 2-3 hours or up to 3 days. Thread onto metal or bamboo skewers (soak bamboo skewers in water for 30 minutes to prevent burning), cover and refrigerate until ready to cook.
- 2For chilli sauce, stir ingredients and 2 tbsp hot water in a bowl to combine, then set aside.
- 3To serve, char-grill pork over medium heat, turning occasionally and brushing frequently with coconut cream, until browned and just cooked through (4-5 minutes). Scatter with cucumber, Vietnamese mint and coriander, and serve with chilli sauce and lime wedges.
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