This Thai pork skewers is tender and slightly sweet in taste. It's one of the street food available from the cart or makeshift stalls that lined those busy streets.
Quick, easy to make and so delicious.
Serve as an appetizer or side dish or eat them with rice. Traditionally, this is grilled over charcoal fire but now it can also be cooked over hot plate like the one I'm using today - Queen's Xense Marble Coated Double Pan.
Coriander roots is the star in this dish as it gives the pork a nice fragrant smell. In this recipe, we only need the stems & roots part. We are not going to use the leaves.
Ingredients : (serves 3-4)
200g Pork Loin - thinly sliced
3 cloves Garlic (I used 7 cloves Thai Garlic as it's really tiny in size)
3 chopped Coriander Stems & Roots
5 balls of Whole Pepper
1 tbsp Oil
Seasoning :
1/4 tsp Dark Soy Sauce
3 tsp Dark Brown Sugar
1/2 tbsp Oyster Sauce
1/4 tsp Fish Sauce
50ml Coconut Milk
You will need :
Pestle & Mortar
10 skewers - soaked for 1 hr to prevent burning & meat don't stick to skewers after cooked.
Step by Step:
1. Add garlic, whole pepper and chopped coriander stems & roots to a mortar and pestle and grind everything into a paste.
2. Place your thinly sliced pork into a mixing bowl and add in the paste that you just made, along with all other seasoning as above. Mix everything together thoroughly ensuring that the pork gets completely coated by the marinade. Place in the fridge and leave to marinade for at least 4 hours, preferably overnight.
2. After marinated, thread the pork into the bamboo skewers. Alternatively, you can also just grilled it without skewers.
3. Using medium low heat, grill the pork skewers on both sides until it's well done and light golden brown.
4. Ready to serve.
Enjoy!!
Cooked with Queen's Xense Double Pan Marble Coated Anodised Coating. Non stick 5 layer marble coating. Durable & Long Lasting. High heat efficiency. Easy cleaning & maintenance.
More details please visit: http://www.edgi.com.my