Ingredients
- 40 grams garlic cloves, peeled
- 20 grams coriander roots, scraped clean
- 5 grams peppercorns (white, whole)
- 1.2 kilograms pork loin (cut into 5mm slices)
- 250 ml evaporated milk
- 125 ml coconut milk
- 80 ml soy sauce
- 1/2 teaspoon dark soy sauce
- 80 ml Maggi seasoning
- 70 ml oil (grapeseed)
- Cooked sticky rice, to serve
How to Make
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Step 1: Using a mortar and pestle, pound the garlic, coriander roots and white peppercorns into a paste and then transfer the paste to a large, on-reactive bowl and add pork and remining ingredients except the sticky rice and mix well to combine and then cover and place in the refrigerator to marinate for at lease a few hours and preferably overnight.
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Step 2: If using bamboo skewers, soak them in water for 2 hours before cooking to prevent them from burning.
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Step 3: Thread 4 to 6 slices of marinated pork on to each skewer and reserve the marinade for grilling.
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Step 4: Using a charcoal barbecue (grill), cook the pork skewers over a low heat, frequently brushing both sides with the marinade for 10 to 15 minutes, until the pork is cooked.
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Step 5: Alternatively, if you don't have charcoal barbecue, you can cook the skewers on a gas barbecue or in a chargrill pan of non-stick frying pan on our stove top.
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Step 6: Serve hot with cooked sticky rice (recipe yields 10 skewers)
We hope you enjoy this recipe!
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