RECIPE BY:

Matt Sinclair

INGREDIENTS:

• 1 kg Coles Pork Shoulder
• 2 Tbsp. Lee Kum Kee Panda Oyster Sauce
• 2 Tbsp. Lee Kum Kee Light Premium Soy Sauce
• 2 inch piece ginger, peeled, grated
• 5 cloves garlic, peeled, finely chopped
• 2 green chillies, finely chopped
• 1 bunch coriander root, finely chopped
• 3 Tbsp. Squid Fish Sauce
• 2 Tbsp. palm sugar, finely grated
• 2 tsp. ground white pepper
• Bamboo skewers

METHOD:

• Slice pork shoulder against the grain into bite-sized pieces and place into a non-reactive container or bowl.
• Add all ingredients, except for the pork to a blender and blitz to bring together. Taste and adjust the seasoning if required. Balance of flavours will be sweet, salty and spicy.
• Pour the marinade over the pork and mix to coat well. Cover and allow to marinade in the refrigerator for a minimum of 2 hours, ideally overnight.
• Remove pork from refrigerator 30 minutes prior to cooking to bring up to temperature. During this time, soak the bamboo skewers in water for a minimum of 30 minutes to prevent burning.
• Thread pork pieces onto the bamboo skewers, about 4 pieces for each.
• Heat BBQ (preferred) or grill plate on medium-high and grill skewers for approximately 4-5 minutes each side until slightly charred and cooked through, basting with extra marinade during cooking time.
• Serve hot.