BBQ pork with an Asian twist.
Pork
1kg pork scotch fillet
3 tablespoons of coriander garlic paste (see below)
2 tablespoons oyster sauce
2 tablespoons sweet soy sauce
8 skewers
50 mls vegetable oil
Coriander Garlic Paste
8 coriander roots washed
4 garlic cloves
50 gms ginger
1 teaspoon peppercorns
10 mls vegetable oil
Chilli Lime Salt
100 gms sea salt flakes
6 limes
8 dried birds eye chillies
2 tablespoons sugar
To make the Chilli Lime Salt
Peel lime zest and put aside. Bring a pot of water to the boil and have a bowl of iced water ready also.
Blanch lime zest in boiling water for 20 seconds and then plunge into the iced water. Repeat.
Dry lime zest on paper towel, then toss in a bowl with the sugar, coating well. Place on a tray till completely dry.
Heat oven to 200 degrees and roast chillies for 2-3 minutes. Cool.
Grind the chillies to powder and put through sieve to get it as fine as possible. Grind dried lime zest with sugar into small pieces, but not powder.
Combine salt, chilli powder and lime in a small bowl and then store in an airtight jar. This can keep up to 10 months.
To make the Coriander Garlic Paste
Pound the coriander, garlic, ginger and peppercorn in a mortar and pestle to form a paste. Add oil and mix in pestle.
This will keep in the fridge for up to one week in a sealed container.
Pork
Slice pork into 10cm thin strips, then marinate in a bowl with coriander & garlic paste, oyster sauce, sweet soy sauce and oil. At least 4 hours, but preferably overnight.
Divide the meat evenly between the skewers. Thread meat over skewers.
On high heat on the BBQ, place the skewers cross ways so the skewer wood is not over the flame.
Turn every 3-4 minutes until fully cooked (about 12-15 minutes).
Serve with Chilli Lime Salt.
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