«

»

Pork Skewers with Rice in Coconut Broth

A really full flavoured dish that is great for the family (adjust the chilli, to taste) or for friends. The grilled pork is sweet and lightly spiced and the coconut broth is so delicious.

 

Pork Skewers with Rice in Coconut Broth
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 large pork tenderloin, cut on the diagonal into 1- 1½ cm slices
  • 8 bamboo skewers, soaked in water for 30 minutes
  • steamed rice and fresh coriander leaves, to serve
For marinade
  • 5 tablespoons date and tamarind chutney
  • ½ tablespoon sugar
  • 1 tablespoon finely grated ginger
  • 1 tablespoon finely grated garlic
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
For coconut broth
  • 2 tablespoons vegetable oil
  • 1 teaspoon brown mustard seeds
  • 18 fresh curry leaves
  • 1 large onion, sliced
  • 1 medium red capsicum, thinly sliced (seeds and membrane removed first)
  • knob fresh ginger, peeled, cut into julienne strips
  • 4 large garlic cloves, chopped
  • 1 red chilli, finely sliced
  • 400 ml can coconut milk
  • 400 ml chicken stock
  • 1 teaspoon garam masala
  • salt and freshly ground black pepper, to taste
Instructions
To marinate the pork
  1. Place all the marinade ingredients in a large non-metallic bowl and stir until the sugar dissolves. Add the pork slices, stir to coat, then leave to marinate while you make the broth. (For a bit more flavour in the pork you can marinate in the fridge overnight)
To make the coconut broth
  1. Heat the oil in a large non-stick saucepan over medium-high heat. Add the mustard seeds and once the popping slows down, add the curry leaves, onion and capsicum. Season lightly and cook for 6-8 minutes or until soft.
  2. Add the ginger and garlic and cook for 1-2 minutes or until cooked through, stirring often and adding a splash of water if the garlic sticks. Add the chilli, coconut milk and stock and simmer over low heat for 10 minutes. Stir in the garam masala, then taste and adjust the salt and add black pepper if necessary.
To cook the pork
  1. Fire up the BBQ or preheat the grill and place your rack on the upper shelf. Thread the pork onto your skewers so that they lie flat and grill for 2-3 minutes each side.
To serve
  1. Ladle the coconut broth over some steamed rice, top each bowl with 2 pork skewers, then scatter with coriander leaves.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
9
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend