We love coconut milk and we love pork so we mixed them and it turned great. Try making these skewers to offer something different for the family this weekend.
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Prep Time: 10 mins
Cook Time: 20 mins
Ready In: 30 mins
1 300ml unsweetened coconut milk
2 tablespoons fish sauce
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2 tablespoons Thai thin soy sauce
1 tablespoon sugar
Salt to taste
¾ teaspoon ground white pepper
½ teaspoon curry powder
½ teaspoon ground turmeric
¾ cup sour cream or butter milk (maziwa lala)
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600g boneless pork shoulder, cut into 4x½-inch strips
110g pork fatback (uncooked crackle), cut into ½-inch pieces
Twelve 8-inch bamboo skewers soaked in water for no less than an hour.
In a cooking pot, bring the coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil, stirring occasionally then reduce heat and simmer until sauce is bubbling and flavors have melded, 10 to 15 minutes.
Transfer to a large glass bowl. Leave to cool then stir in the sour cream or butter milk (maziwa lala).
The desired taste should be sweet, salty and peppery.
Add the pork strips to the mixture mix, using your hands (clean hands) massage and mix well all round. Once done, cover and chill for an hour to 4 hours.
Prepare grill for medium-high heat. Thread a piece of fatback onto the middle of each skewer, then thread on a piece of pork so one end of pork touches fat and other is at the sharp end of the skewer.
Grill, turning occasionally, until lightly charred and cooked through, for about 4 minutes.
Serve with baked or roast potatoes and a vegetable salad
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