Thai Barbecue Pork
Thai Barbecue Pork

Ingredients

Method

  • 200ml coconut cream
  • 1 heaped tbsp thai green curry paste
  • 2 tsp muscovado sugar
  • 1⁄2 lime, juice only
  • 2 tsp thai fish sauce
  • 800g lean pork fillet or steaks
  • 2 red onions, cut into 12-18 wedges
  • 3 limes, cut into 12 wedges
  • Mix together the coconut, curry paste, sugar, fish sauce, and lime juice to make a punchy marinade. Cut the pork into 2.5cm cubes, mix into the marinade, and leave to soak in the fridge overnight or for at least 2 hours.
  • Take 6 long metal skewers, and thread alternating pieces of pork, onion, and lime onto them. Place the skewers onto your barbecue, brushing with leftover marinade, and cook for 10 minutes. Serve with soft white bread and whatever else you fancy!
30 mins
3 serving
This recipe pairs perfectly with the Allora Bianco 2019 from King Valley, Australia.

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