Ingredients
500 g pork shoulder, cut into thin strips (see tip)
Thai basil leaves to serve
Marinade
4 garlic cloves, peeled
1 lemongrass stalk, white part only, finely chopped
Pinch of sea salt
1 tablespoon finely chopped coriander stalks
½ teaspoon ground white pepper
80 ml (1/3 cup coconut milk
1 tablespoon soy sauce
2 tablespoons fish sauce
2 teaspoons grated palm sugar
2 teaspoons vegetable oil
Preparation
To make the marinade, place the garlic, lemongrass and salt in a mortar and pound with the pestle to create a paste. Combine with the remaining ingredients in a bowl.
Put the pork in a glass or ceramic dish, pour the marinade and turn to coat. Cover and refrigerate for at least a couple of hours (overnight is better!)
About 30 minutes before you are ready to start cooking, soak 16 small wooden skewers in water to stop them from burning during cooking.
Thread the pork onto the soaked skewers.
Heat a chargrill pan over medium-high heat or a barbecue grill plate to medium-hot. Place the skewers in the pan or on the barbecue and sear for 1 minute on each side, then reduce the heat to low and cook turning often, for about 10 minutes or until cooked through. You want the fat in the pork to melt and become buttery.
Scatter over some Thai basil leaves and serve with my Spicy Som Tum!
