Sweet Chilli Pork Skewers with Coconut Hokkien

  • Prep time 20 minutes

  • Cooking time 15 minutes

  • Total time 35 minutes

  • Serves 4

  • Difficulty medium

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  • 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
  • ΒΌ 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.



Today it's so easy to create delicious, wok-inspired Asian meals at home with fresh ingredients and Trident's range of authentic Asian products... and you don't have to be a professional chef to do it.

On our website you'll find great recipes to create delicious Asian meals that family and friends are sure to love

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