Thomasina Miers brings the vibrant flavors of Thailand to your barbecue with these grilled pork skewers, complemented by a spicy roast rice dipping sauce and a refreshing mango, cucumber, and mint salad. Pork mince, often overlooked for grilling, is transformed into juicy, aromatic skewers with a blend of Thai seasonings, evoking the street food experience of Bangkok.
Grilled Pork Skewers with Roast Rice Dipping Sauce
These skewers are paired with a bold, fiery dipping sauce that can be stored in the fridge for weeks. Arbol chillies add a distinct heat, but dried chilli flakes work as a substitute.
Preparation and Cooking
Prep time: 10 minutes | Marinating: 30 minutes+ | Cooking: 30 minutes | Makes: 10-12 skewers
Ingredients
For the pork skewers:
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 2 tsp peppercorns
- 2 stalks lemongrass
- 1 tbsp muscovado sugar
- 20g coriander stalks, finely chopped
- 3 garlic cloves, peeled
- 2 tsp fish sauce
- 1 tbsp sesame oil
- 750g pork mince
For the dipping sauce:
- 1 tbsp basmati rice
- 1 arbol chilli (or 1 tbsp chilli flakes)
- 2-3 tsp caster sugar, to taste
- 2 tbsp fish sauce
- 2 garlic cloves, peeled and grated
- 1 small knob root ginger, peeled and grated
- 90ml cider vinegar
Method
Start by preparing the marinade. Grind coriander seeds, fennel seeds, and peppercorns to a rough powder. Trim and finely chop the lemongrass, discarding the outer layer. In a mortar or spice grinder, combine the ground spices, lemongrass, sugar, coriander stalks, and garlic; pound to a paste. Stir in fish sauce and sesame oil. Place the pork mince in a bowl, add the marinade, mix well, cover, and refrigerate for at least 30 minutes.
For the dipping sauce, toast the rice in a dry frying pan over medium-high heat until pale brown and nutty. Clean the mortar and grind the toasted rice to a powder. Toast the arbol chilli in the same pan for 10-20 seconds per side until fragrant, then grind with the rice (if using chilli flakes, add them untoasted). Add sugar and grind again. Stir in remaining sauce ingredients and set aside.
Heat a barbecue or griddle pan. Shape the pork into oblong patties and thread onto metal skewers. Grill for 2-3 minutes on each side until cooked through. Serve with the dipping sauce, rice, and the salad below.
Mango, Cucumber and Mint Salad
Unripe mangoes provide the necessary crunch and texture for this salad, making it a perfect accompaniment to the pork skewers.
Preparation
Prep time: 15 minutes | Cooking: 20 minutes | Macerating: 15 minutes | Serves: 4
Ingredients
- 1 green, unripe mango
- 1 large cucumber
- 2 shallots, peeled and finely sliced
- 100g rocket
- 1 baby gem lettuce, cut into ribbons
- 1 small handful coriander leaves
- 1 small handful mint leaves
For the dressing:
- 2 bird's-eye chillies, roughly chopped
- 2 garlic cloves, peeled and grated
- 1 small knob root ginger, peeled and grated
- 50g coriander stalks, finely chopped
- 1 tsp sea salt
- 2 tsp unrefined caster sugar
- Juice of 3 limes
- 1 tbsp fish sauce
Method
First, make the dressing. Pound the chillies, garlic, and ginger in a mortar. Add the chopped coriander stalks, salt, and sugar; pound to a paste. Stir in lime juice and fish sauce, then set aside.
Peel and stone the mango, then cut the flesh into matchsticks. Halve the cucumber lengthways, scoop out the seeds with a teaspoon, then cut into thin strips and dice. Place the shallots in a salad bowl with the dressing and let macerate for 15 minutes. Add the remaining salad ingredients, toss to coat, and serve alongside the pork skewers.
