Ingredients:
- 2 Garlic cloves, finely chopped
- 6 Stalks from coriander plant, finely chopped
- 2 tbsp Fish sauce
- 2 tbsp Light soy sauce
- 125ml Coconut cream
- 1 tbsp Groundnut oil
- 1 tbsp Granulated sugar
- Few shakes of ground white pepper
- 450g Pork tenderloin (fillet), thinly sliced across the grain
- You will need:
- 8 Bamboo skewers
- Sweet chilli sauce to serve:
- 1 tbsp Fish sauce
- 2 tbsp Lemon/lime juice
- 1 tbsp Light soy sauce
- 1 Red chilli, finely chopped
- 1 tbsp Granulated sugar
- Fresh coriander leaves, chopped
Method:
Combine all ingredients together in a bowl and mix well together, making sure that each piece of meat is thoroughly coated. Leave to marinate for at least 30 minutes or up to a few hours.
Make the chilli sauce by combining all ingredients together in a small bowl and mix well. Taste and adjust seasoning if necessary by adding more salty/sour/sweet – there should be a good balance of all these flavours with the heat of the chilli.
Preheat the grill to its highest setting. Thread meat onto each skewer so each of the 8 skewers has an equal amount of pork. Make sure that as much of the meat as possible will be exposed to the heat of the grill.
Grill for 2-3 minutes each side or until the meat is cooked through.
Serve with the sweet chilli sauce to drizzle over.