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Pork Skewers with Coriander and Mint Dip
Pork Skewers with Coriander and Mint Dip
Burmese
Main
Over 2 hours
Pork
Easy
Serves

This Burmese pork skewer recipe from London’s Lahpet will be your next go-to barbecue recipe. Just pop your pork pieces into this heady, fragrant marinade the day before cooking and you’re good to go (even the coriander, mind and ginger dipping sauce can be made ahead of time). If the weather is looking less than ideal, feel free to cook the skewers in the oven instead.

Recipe courtesy of
Ingredients

For the skewers

  • 20ml vegetable oil
  • 20ml fish sauce
  • ½ tsp turmeric powder
  • 1½ tsp ground black pepper
  • 1½ tsp salt
  • 6 star anise
  • 20g fresh ginger, peeled
  • 5 garlic cloves, peeled
  • 1 large green chilli, seeds and pith removed if you don’t like too much heat 
  • 10ml dark soy sauce
  • 2kg diced pork shoulder
  • Wooden or bamboo skewers, soaked in water for a couple of hours

For the dipping sauce

  • 50g coriander
  • 50g mint
  • 50g ginger, peeled and roughly chopped
  • Juice of 2 limes
  • Salt and pepper, to taste
  • 80ml peanut oil
Method
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Method
  1. To make the dipping sauce, put everything in a food processor or blender and blitz to a smooth paste. Transfer to a small bowl and set aside while you make the skewers.
  2. For the pork skewers, blend all of the ingredients (except the pork) into a smooth paste using a food processor, then scrape out into a bowl or high-sided dish. Add the pork, toss with your hands to coat, then cover, refrigerate, and leave to marinate for at least 6 hours.
  3. When you’re ready to cook, thread the diced pork onto the soaked skewers, then grill (or barbecue) for 3—4 minutes on each side, until cooked through. Alternatively, roast them at 240°C/220°C fan/465°F/gas 9 for 15 minutes, so they pick up some colour, then turn down the oven to 140°C/120°C fan/285°F/gas 1 and cook for 10 minutes more, or until cooked through.
  4. Transfer to a platter and serve with the dipping sauce on the side. Garnish with chopped coriander and lime wedges.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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