Grilled Pork Skewers with Sticky Rice

lionbrand.com.au

Candiss O'Reilly

500g pork neck, scotch fillet

50g pork fat (optional)

4 cloves garlic

4 coriandar roots

1 teaspoon pepper

½ tbsp soy sauce

½ tsp seasoning sauce

½ tsp salt

½ tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp palm sugar

½ tsp seasoning powder

2 tbsp oil

½ tbsp tapioca flour

Bamboo skewers, soaked in water for 3 to 4 hours before use.

subheading: Dipping sauce:

40g tamarind

½ cup water

4 tbsp fish sauce

40g sugar

1 tbsp ground toasted rice

½ tbsp chilli powder

3 tbsp chopped coriander and spring onion

Directions at lionbrand.com.au

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