MARINATED GRILLED PORK SKEWERS WITH LEMON GRASS AND SPRING ONION OIL
Recipe
Serves 4-6
To make the marinade, pound the garlic, lemongrass, chilli if using, and spring onion together with a pestle and mortar, to bruise and combine to a rough paste consistency. Transfer to a medium bowl with the honey, sweet soy, fish sauce and 2 tablespoons vegetable oil and stir to mix well.
Place pork in the marinade mixture, add a generous grind of pepper and stir to coat all the pieces well. Cover and refrigerate overnight or for a minimum of 4 hours.
For the spring onion oil, slice the reserved green tops finely. Heat the remaining vegetable oil and sliced tops with a pinch of salt in a small saucepan over a medium heat until bubbling for 2 minutes, keeping green and not turning brown. Set aside to cool.
Soak the bamboo skewers in water and remove the meat from the fridge 30 minutes before cooking. Thread meat onto skewers. Heat a cast iron grill or barbecue over high heat.
Grill skewers for about 8-10 minutes, turning skewers every 2 minutes, until meat is cooked through (timing depends on how thin the meat is sliced). Transfer to a serving plate and serve straight away with the spring oil drizzled over.
Ingredients
800g scotch pork steaks, or pork neck, cut into thin strips
1 clove garlic
2 lemongrass, white part finely chopped
1 green chilli, seeds removed and finely chopped (optional)
4 spring (green) onions, white part finely chopped, reserve green tops for sauce
1 tablespoon honey
1 tablespoon sweet soy sauce (kecap manis)
2 tablespoons fish sauce
4 tablespoons (1/3 cup) vegetable oil
Black pepper
Sea salt
16 bamboo skewers (15cm long)
