Makes 12 skewers
Preparation time: 15-20 minutes
Ready in 2 hours (including marinating time)
400g pork shoulder (make sure it has a little fat)
1 lemongrass stalk, bashed
2 tbsp coriander roots, chopped
4-5 cloves of garlic
½ tsp white peppercorns
50g of shaved palm sugar or golden caster sugar
1 tsp dark soy sauce
2.5 tbsp fish sauce
1 tbsp vegetable oil
50ml coconut milk
Pinch of salt
- Soak the bamboo skewers in water for 15 mins or so
- Cut the pork shoulder into 1cm thick slices against the grain, dont remove too much fat.
- Now in a pestle and mortar add the pinch of salt and pound together the white pepper, garlic cloves and coriander roots.
- Mix in the palm sugar, dark soy and fish sauce and use the pestle to mix and dissolve the sugar, now stir in the vegetable oil.
- Pour this marinade mix over the sliced pork and leave for around 1 hour (maximum 4 hours). Thread the marinated pork on to skewers. Slowly grill the skewers over charcoal for 15-20 mins, occasionally basting with the coconut milk using the bruised lemongrass stalk.
- Serve with a large ball of sticky rice
Supplied by Singha Beer, in association with Andy Oliver, the chef behind the critically acclaimed East London restaurant Som Saa.