Ingredients
- 500g scotch fillet pork
- 4 cloves garlic
- 4 coriander roots
- 1 teaspoon white peppercorn
- 1/2 tablespoon light soy sauce
- 1/2 teaspoon salt
- 1/2 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1/2 tablespoon fish sauce
- 1 tablespoon palm sugar
- 2 tablespoon oil
- 1/2 tablespoon tapioca flour
- Bamboo skewers, soaked in water for 3-4 hours before use.
- Dipping sauce2 tablespoon tamarind concentrate1/2 cup water4 tablespoon fish sauce2 tablespoon caster sugar, add more if still too salty/sour 1 tablespoon ground toasted rice1 tablespoon chilli powder1/2 red onion, chopped 2 tablespoon chopped coriander or sawtooth coriander (if you can find it) and spring onion
Method
- Slice the pork to say about 2cm thick.
- Pound the coriander root, garlic and white peppercorn using a mortar and pestle or using a food processor until they become a paste.
- Put pork and the marinade paste from step 2 into a large bowl, and add all the sauce then mix well. Cover and marinate for a few hourse, or best to marinade in the refrigerator overnight.
- Thread the pork onto the skewers. The pork skewers are ready to grill or into an air fryer for 180 degrees celsius, until the pork are slightly charred on the outside and cooked through on the inside.
- For the dipping sauce.Combine tamarind concentrate, water, sugar and fish sauce until sugar is well mixed. Have a taste to see if the balance of sour, sweet and salty is right for you. Then add the chilli powder, ground roasted rice, chopped spring onion, chopped coriander or sawtooth coriander (if you can find it).
- Serve the air fried pork skewers and enjoy with dipping sauce and sticky rice and salad
Product used in recipe
- Squid Brand - Fish Sauce
