Thai-Flavoured Grilled Pork
Flavors of Thailand: pork tenderloin cubes marinated in fish sauce, lime and Thai red curry paste, then grilled on lemongrass skewers. Chef's note: Thai curry paste gives authentic heat; you could also use Asian chilli sauce or hot pepper sauce. Lemongrass skewers impart a nice hint of lemongrass flavour to the pork; soaked wooden skewers can be substituted. Difficulty: Easy.
⏱️ Prep: 15 min🍳 Cook: 12 min🍽️ Makes 10
Ingredients
| 750 g | pork tenderloin | |
| 2 tbsp | 30 ml | fish sauce |
| 1 tsp | 5 ml | sugar |
| 2 tbsp | 30 ml | lime juice |
| 1 tsp | 5 ml | chopped garlic |
| 1 tsp | 5 ml | chopped ginger |
| 1/2 tsp | 2.5 ml | Thai red curry paste |
| 2 tbsp | 30 ml | vegetable oil |
| — | rice pancakes (to serve) | |
| — | dipping sauce (to serve) | |
| 10 | lemongrass or other skewers |
Instructions
Lemongrass skewers:
- Cut 6-inch pieces of lemongrass from the pointy end, reserving the bulbs for another use.
Pork:
- Cut pork into 1-inch (2.5 cm) cubes.
- Combine fish sauce, sugar, lime juice, garlic, ginger, Thai curry paste and oil in a large bowl. Add pork cubes and marinate for 1 hour at room temperature or up to 12 hours refrigerated.
- Preheat grill to high.
- Place 3 pork cubes on each lemongrass skewer. Grill pork for about 2 to 3 minutes per side, 8 to 12 minutes in total, or until pork has a tinge of pink in the centre.
- Serve pork with dipping sauce on top of the rice pancakes.