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Ingredients
Method
- 2 chopped garlic cloves
- 2 chopped shallots
- 2 red birds-eye chillies
- 2 large red chillies
- 20g sliced ginger
- 2 tbsp coconut oil
- 1 lime, juice only
- 600g pork tenderloin, cut into 2cm chunks
- Cooked rice, to serve
- Add all the ingredients, except the pork, coconut oil, lime and rice, to a blender and whizz to a paste. Add the mixture to a hot pan with the oil and fry for 7 mins, seasoning with some salt as it cooks.
- Season the pork chunks with ½ tsp of salt and add to a bowl with half of the hot marinade mixture. Mix well and set aside for 10 mins. When ready, thread 4 pieces of marinated pork onto skewers and grill for 6 mins, brushing with more marinade regularly until cooked through. Serve with rice and more marinade for dipping.
20 mins
8 serving
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