This is a really tight, really nice execution of this style of dish.
The pork is aromatic, full of flavour, sweet, sour and of course, chargrilled with a wonderful crust.
The peanut sauce is sophisticated; sweet and sour again, dry and with a slightly earthy undertone. Nothing like the crap you’d find in a bottle.
And a fresh slaw to round it off.
Everything compliments the other. A real balance of flavour.
I found this in a magazine and as long as you can start it the night before, you have the week’s winner on your hands.
No washing up for you.
Cook it and seriously enjoy.
½ bunch coriander, leaves chopped
2 garlic cloves, finely chopped
100gm ginger, finely grated (a good 6 or 7cm piece at least)
3 small red chillies, finely chopped
¼ cup honey
½ cup extra virgin olive oil
1kg pork neck fillet, sliced into 1cm strips (we used pork loin though only to feel healthy)
1 1/3 cups (200gm) roasted unsalted peanuts
1 tbs sesame oil
2 tsp grated palm sugar
1 tbsp soy sauce
2 tsp fish sauce
Juice of 1 lime, plus wedges to serve
¼ sliced red cabbage very thinly sliced
1 red onion, very thinly sliced
1 long red chilli, finely chopped
1 tsp caster sugar
2 tbs apple cider vinegar
1 tbsp sesame oil
1 bunch coriander, leaves picked
You will need 12 metal skewers or soaked skewers; start the pork the night before.
- To make the marinade, combine coriander, garlic, ginger, chilli, honey and oil in a large bowl; add pork, turn to coat, cover with plastic wrap and chill overnight.
- For the peanut sauce, process the peanuts and sesame oil in a food processor to a rough paste. Add remaining ingredients with 2tbsp of water and process until smooth and combined. Set aside.
- For the slaw, place all the ingredients in a bowl and toss to combine.
- Remove the pork at least 1 hour prior to grilling; preheat the grill to a high heat.
- Thread the pork onto skewers and cook for a few minutes each side until charred and cooked through.
- Serve all together with a squeeze of lime.