Grilled pork skewers

Fire up the barbie for Christmas and get an Asian twist going on. This dish is designed to go in the middle of the table with steamed rice for a fantastic, tasty lunch.


  • For the marinade
  • 4 coriander roots
  • 3 cloves garlic, chopped coarsely
  • 1 tsp white pepper pinch salt
  • 2 tbsp grated palm sugar
  • 1 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp vegetable oil

  • For the dipping sauce
  • 1/3 cup tamarind purée
  • 2½ tbsp palm sugar
  • 2½ tbsp fish sauce
  • 2 tbsp roasted rice pinch chilli flakes, to taste


For the marinade, scrape clean the coriander root, rinse off any dirt, and chop coarsely.

Using a mortar and pestle, grind the root, garlic, pepper and salt into a fine paste. Combine with sugar, soy, fish sauce and oil.

Coat pork in marinade and refrigerate overnight. Bring to room temperature before grilling.

For the dipping sauce, heat tamarind purée with palm sugar, fish sauce and 3 tbsp hot water, stirring constantly. Bring to a simmer, then allow to cool.

Grind roasted rice using a mortar and pestle. Add this to the cooled sauce with the chilli flakes.

Preheat barbecue or grill pan on medium-high. Skewer the pork and cook, turning regularly, for about 6-8 minutes.

Serve immediately with sauce and papaya salad.

NOTES: First published in the Good Weekend.