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
- ⅓ 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