Saich chrouk jong kak

Saich chrouk jong kak

Marinated pork skewers

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

This delicious marinated pork is best barbecued or grilled over hot coals, but even cooked under the griller, it is very tasty. Chicken thighs may be substituted.

Ingredients

Quantity Ingredient
2 stems lemongrass, finely chopped, white part only
or 3 lemons, finely zested
1 tablespoon fresh galangal, finely chopped
3 garlic cloves, crushed
3 red asian shallots
or 1 red onion, chopped
1 tablespoon fish sauce
1 teaspoon ground turmeric
1 teaspoon chilli powder, or to taste
1/2 teaspoon salt
3 teaspoons sugar
60ml vegetable oil
500g pork loin or scotch fillet, cut into strips
60ml coconut milk
2 tablespoons fresh coconut, grated
or 2 tablespoons desiccated coconut, soaked in 1 tablespoon hot water

Method

  1. Soak 24 bamboo skewers in water to prevent them from burning during cooking.
  2. Put the lemongrass, galangal, garlic, shallots, fish sauce, turmeric, chilli powder, salt, sugar and vegetable oil into a food processor and process to make a smooth paste. Alternatively, pound together using a mortar and pestle.
  3. By hand, mix together the spice paste with the coconut and pork to thoroughly coat the meat. Cover and marinate in the refrigerator for at least 3 hours or overnight.
  4. Thread the pork strips onto the skewers and grill or barbecue over hot coals, turning often, until cooked through and browned all over. Serve hot with rice and a green mango salad.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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