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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Skewers of tender pork in a spicy macadamia nut coating. These are meant to be very spicy, but you can lessen the fire by serving this with cucumber chunks. Ingredients:
1 pound pork tenderloin, cut into 1 cubes |
1 tsp. light brown sugar or sugar-in -the-raw |
1 tsp. anchovie paste, or mashed anchovie filets |
2 pieces lemon grass (tender part only), 2 long |
2 tbl. coriander seeds, dry fried |
6-8 macadamia nuts (use blached almonds in a pinch, not quite the same) |
2 medium onions, coarsely chopped |
5 red thai bird chilies, seeded and coarsely chopped |
1/2 tsp. ground tumeric |
8 oz (1/2 pint) coconut milk |
2 tbl. peanut oil (or any other vegetable oil) |
Directions:
1. Spread pork out in ashallow dish and sprinkle with the sugar, set aside.
2. Fry the anchovie paste briefly in a dry pan.
3. Finelyb chop the lemon grass.
4. process the coriander seeds to a powder in a food processor.
5. Add the macadamia nuts and lemon grass and process briefly.
6. Add the onions, chilies, anchovie paste, tumeric, and a little salt and process into a paste.
7. Pour in the coconut milk and oil, and mix briefly.
8. Pour the mixture over the pork and let marinate about 1-2 hours.
9. Preheeat the grill.
10. Thread three pieces of pork onto water soaked bamboo skewers. Repeat the process for the remaining pork and grill 8-10 minutes, basting frequently with the remaining marinade.
11. Serve while hot with cucumber chunks on the side.
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