Sweet Chilli Pork Skewers with Coconut Hokkien
Prep time 20 minutes
Cooking time 15 minutes
Total time 35 minutes
- 500g pork mince
- 1 tsp finely chopped lemongrass (white section only, about 2 stalks)
- 2 cloves garlic, finely chopped
- 1 tbsp finely chopped ginger
- 1 egg, lightly whisked
- ¼ cup Trident Sweet Chilli Sauce
- 25g dried breadcrumbs
- Sea salt
- Olive oil spray
- 1 x packet Wokka Thin Hokkien Noodles
- 2 tbsp Trident Coconut Milk
- Juice and finely grated zest from 1 lime
- 1 tsp fish sauce
- 2 tsp Trident Sweet Chilli Sauce
- 1 cup Asian herbs (we used coriander, Vietnamese mint and Thai basil)
Step 1 - To make the skewers combine mince, lemongrass, garlic, ginger, egg, 1 tbsp of the sweet chilli sauce and breadcrumbs in a bowl. Season with salt. Use clean hands to thoroughly mix together, massaging the mince until it becomes a smooth, paste-like consistency. Divide into 8 equal portions and, on a clean work surface, roll each into an even sausage shape, about 12cm long. Thread a skewer through the length of each sausage. Spray each side with olive oil spray.
Step 2 - Preheat a chargrill pan or BBQ to medium heat. Cook skewers for 8-10 mins, turning every 2 mins, until cooked through. Remove from heat, brush generously with remaining sweet chilli sauce then allow to rest for 5 mins.
Step 3 - To make the coconut hokkien, prepare noodles according to packet instructions. Drain well.
Step 4 - Combine all remaining ingredients except the herbs in a small bowl, whisking to combine. Pour over the noodles, toss to coat. Add roughly torn herbs just before serving then serve on a platter with the skewers.
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