Sort ingredients
lilulay
QR Code
Listen
Pdf
Slice the pork to about 2cm thick.
Pound the coriander root, garlic and white peppercorn using a mortar and pestle.
Put pork and the marinade paste from step 2 into a large bowl, and add all the sauce then mix well. Cover and marinate in the refrigerator overnight.
Thread the pork onto the skewers. The pork skewers are ready to grill or BBQ over medium heat until slightly charred on the outside and cooked through on the inside. Serve the pork with dipping sauce and sticky rice.
For the dipping sauce, boil tamarind, water, sugar and fish sauce until syrupy. Leave the mix to cool then add chilli powder, ground roasted rice, chopped spring onion, chopped coriander and, ideally if you can find it, chopped sawtooth coriander.