A great example of the sort of pork dish that you can quickly marinate early in the day, then put on skewers just before cooking. Serve with a salad of fresh sliced fennel with a lemony vinaigrette.
Serves 4 - 6 (makes 40 small skewers)
2 tsp freshly ground cumin seeds
2 tsp freshly ground fennel seeds
2 tsp turmeric
1½ tsp salt
1 Tbsp raw sugar
finely grated zest 1 lemon
6 Tbsp thick part of a can of coconut cream
700g trimmed pork (scotch fillet, steaks etc), cut into small pieces
salad for serving
small bamboo skewers, soaked in cold water for 30 minutes
In a bowl mix together seeds, turmeric, salt, sugar and lemon zest. Blend in coconut cream, then add pork pieces. Stir well to coat the pork with the spicy marinade. Cover and refrigerate for at least 1 hour, but up to 24 hours.
Thread meat on to bamboo skewers, about 3-4 pieces per skewer, not too tightly pressed together. Brush with a little oil then cook skewers over a high heat on a barbecue hot plate until crisp and brown and just cooked through.
Julie Biuso has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
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