Thai pork skewers with chilli dipping sauce

 

INGREDIENTS

• 500g pork mince
• 1 cup (70g) fresh breadcrumbs
• 2 tablespoons green curry paste
• 1 teaspoon grated ginger
• 1 tablespoon fish sauce
• 2 small red chillies
• 1/4 cup (55g) caster sugar
• 1/4 cup (60ml) rice wine vinegar
• 1/2 teaspoon salt and
• 2 tablespoons water
• Cos lettuce, mint and coriander leaves, to serve

METHOD

1. Soak 8 wooden skewers for 30 minutes.

2. Place pork, breadcrumbs, curry paste, ginger and fish sauce in a bowl. Mix well. Cover and chill for at least 1 hour so flavours infuse.

3. Meanwhile, remove seeds from chillies and finely chop. Place in a saucepan with sugar, rice wine vinegar, salt and water. Stir over low heat until sugar dissolves. Cool.

How to make caster sugar

4. Shape mince into 24 balls, then carefully thread 3 onto each skewer. Heat a lightly oiled chargrill or frypan on medium heat. Cook for 6-8 minutes, turning, until cooked through.

5. Serve with lettuce, mint and coriander to wrap, with the chilli dipping sauce.