Sweet Chilli Pork Skewers with Coconut Hokkien

Prep time 20 minutes
Cooking time 15 minutes
Total time 35 minutes
Serves 4
Difficulty medium

Serving Suggestion

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Ingredients

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

COCONUT HOKKIEN

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)

Instructions

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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