The Dinner Planner

 

BBQ Thai Pork Skewers with Mango Salad

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Make this dish your way, either on kebabs or pop the pork straight in a pan.
Servings 4

Ingredients
 

Thai Pork Skewers

  • 500 grams pork scotch fillet
  • 3 garlic cloves - crushed
  • 2 tbsp coriander roots - finely chopped
  • 1 tbsp brown sugar - or palm or coconut
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • ½ tsp white pepper
  • ¼ cup coconut cream

Mango Salad

  • 1 mango - sliced into thin strips
  • 1 cucumber - halved lengthways, deseeded and sliced
  • 200 grams snow peas - trimmed and sliced
  • 2 spring onions - sliced
  • ¼ cup mint -leaves only, chopped
  • ¼ cup coriander -leaves only, chopped
  • cup toasted coconut flakes - optional but yummy

Dressing

  • 2 tbsp sweet chilli sauce
  • 1 lime - juiced
  • 1 garlic cloves - crushed
  • 1 tsp ginger - minced
  • 1 tsp fish sauce
  • 1 tsp soy sauce

To Serve

  • 1 red chilli - deseeded and sliced
  • 1 lime - quartered

Instructions
 

PREP AHEAD

  • Marinate the pork for at least 4 hours. Soak the skewers in water for 15 minutes.

Thai Pork Skewers

  • Slice the pork into 1cm strips.
  • Combine the garlic, coriander roots, sugar, fish sauce, oyster sauce pepper and coconut cream in a large bowl. Add the pork to the bowl, cover and leave for at least 4 hours.
  • Thread the pork on the skewers. Heat the BBQ and cook for 3-4 minutes each side or until done. Alternatively, heat a wok on high heat, add a tablespoon of oil and then the pork and marinade. Cook for 5-6 minutes or until cooked through.

Mango Salad

  • Toast the coconut in a small pan over low heat for 5 minutes.
  • In a serving bowl, add the mango, cucumber, snow peas, spring onions, mint and coriander.
  • Make the dressing by combining all the ingredients in a small bowl. Pour over the salad and toss to combine. Top with toasted coconut.

Tips and Variations

GLUTEN FREE
VEGETARIAN: Replace the pork with tofu, and use vegetarian versions of fish and oyster sauces. 
PREP AHEAD: Marinate the pork up to 3 days ahead - at least 4 hours.
INGREDIENT SWAPS: pork - chicken, mango - pineapple, capsicum, bean sprouts, sugar snap peas
FOR THE KIDS - serve the salad dressing on the side

Nutrition

Calories: 358kcal | Carbohydrates: 30g | Protein: 33g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 83mg | Sodium: 849mg | Potassium: 997mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1540IU | Vitamin C: 81mg | Calcium: 87mg | Iron: 3mg

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