Mini Pork Brochettes
24 x 12-15cm wooden skewer s
2 tsp coriander seeds
500g minced pork
1 garlic clove, crushed
2cm piece of ginger, peeled and finely chopped
1 stalk of lemon grass, finely chopped
20g pack fresh coriander, roughly chopped (omitted as we couldn't find fresh)
Suggested Dip: See Spicy Thai Dip
Quick and easy
Makes 24
Ready in 35-45 minutes
Soak the skewers in warm water.
Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.
Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.
Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.
OUR Rating:
Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again?
Yes.
101 kcalories, protein 7g, carbohydrate 2g, fat 8g, saturated fat 5g, fibre 0g, sugar 0g, salt 0.1g
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