It’s barbecue season! Prepare these fast cooking chilli kaffir lime pork skewers the day before and you’ll have dinner ready in the time it takes you to heat the BBQ. Summer loving!
chilli kaffir lime pork skewers
- 1kg Ritchies diced pork or pork shoulder cut into 3-4 cm cubes
- 2 garlic cloves, crushed
- 2 tablespoons peanut oil
- 1/3 cup fish sauce
- 4 kaffir lime leaves*, stem removed, finely shredded
- 2 red bullet chilies, deseeded and finely chopped
- lime or lemon wedges
*Note: If you can’t find kaffir lime leaves use the finely grated zest of a lime instead. It’s a slightly different flavour but still tastes good.
chilli kaffir lime pork skewers method
Soak 10 bamboo skewers in water.
In a large bowl mix together the garlic, chilli, fish sauce, peanut oil, kaffir lime leaves. Using a large spoon, toss the pork in the marinade, making sure its fully coated. Cover and refrigerate for at least 30 minutes or overnight.
Preheat an overhead grill or barbeque to medium hot.
Thread the marinated pork on the presoaked skewers. Cover the ends of the skewers with tin foil to stop them burning. Grill the pork skewers turning often for 8-10 minutes or until caramelized and golden and cooked to your liking. Serve with steamed rice, salad, and lemon or lime wedges.
Serves 4. Preparation time: 15 minutes. Cooking time: 10 minutes.