Ingredients
- 700g pork shoulder, thinly sliced
- 120ml coconut milk
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp palm sugar or brown sugar
- 2 garlic cloves, grated
- 1 lemongrass stalk, finely chopped
- 1 tsp ground coriander
- 1/2 tsp white pepper
- 1 tbsp neutral oil
- To Serve:
- Sticky rice
- Cucumber slices
- Lime wedges
- Thai chilli dipping sauce
- Fresh coriander
Nutrition (per serving)
- Calories: 540
- Protein: 38g
- Fat: 36g
- Carbs: 14g
Method
- Mix coconut milk, fish sauce, soy sauce, sugar, garlic, lemongrass, coriander, white pepper and oil.
- Add the pork slices and coat well.
- Cover and marinate for at least 4 hours.
- Thread the pork onto skewers, folding the slices slightly as you go.
- Cook over a medium-hot BBQ, grill or griddle for 8 to 10 minutes.
- Turn regularly so the sugar caramelises without burning.
- Rest for 3 minutes.
- Serve with sticky rice, cucumber, lime and chilli sauce.
Notes
Thinly sliced pork shoulder gives the best balance of tenderness and fat. Keep the heat medium-high rather than fierce because the sugar can catch.