It's barbecue season, and these tasty Thai coconut pork skewers are the perfect crowd pleaser for your next gathering. Try this recipe, from the Stockland Summer of Food magazine.

Method

1. First marinate the pork. Finely chop the coriander stems, then pound them using a pestle and mortar. Add the palm sugar and garlic and pound again then stir in the ground black pepper, fish sauce, vegetable oil and dark soy.

2. Tip the marinade into a ziplock bag and add the pork. Seal the bag, then squish everything around with your fingers until well coated. Leave to marinate in the fridge for at least 2 hours or overnight if you prefer.

3. To make the dipping sauce, use the same pestle and mortar to pound the garlic with the palm sugar until puréed. Stir in the fish sauce, lime juice and chilli flakes and set aside until needed.

4. Cut each shallot into eight wedges and slice the cucumber. Toss with the mint leaves and reserved coriander leaves, then set aside.

5. For the best flavour, prepare a charcoal barbecue so that you can cook over glowing embers. Alternatively, preheat a griddle pan in the oven.

6. Thread the pork onto the soaked skewers and arrange in a single layer on the barbecue or griddle pan. Turn the skewers every 2 minutes, using a pastry brush to baste the pork with coconut cream each time. They will be ready when the pork is cooked through to the centre and the outside is caramelised and sticky, about 10 minutes.

7. Serve the skewers with the salad and the dipping sauce spooned over or on the side. 

 

Helpful tip: 30 minutes before you intend to cook, soak twelve bamboo skewers in cold water.

 

There’s plenty of delicious summer recipe inspiration in the latest issue of Summer of Food, available to pick up for FREE at your local Stockland centre. And be sure to tag us in your creations @stocklandshopping and #foodincommon on Instagram. We love to see what the community is up to this season!

 

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Ingredients

• FOR THE PORK
• 300g pork shoulder steaks,
• cut into bite-sized pieces
• 50ml coconut cream
• A few sprigs fresh coriander
• 2 tbsp palm sugar
• 1 clove garlic
• ½ tsp black peppercorns,
• freshly ground
• 2 tbsp fish sauce
• 2 tbsp vegetable oil

• ½ tsp dark soy sauce
• FOR THE DIPPING SAUCE
• 1 clove garlic
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 1 lime, juiced
• 1 tsp chilli flakes
• FOR THE SALAD
• 2 shallots
• ½ cucumber
• 1 handful mint leaves