Ingredients
Grilled pork skewers
Dipping sauce
Method
1.Place pork, sugar, fish sauce, vinegar and basil in a medium bowl. Toss until well coated in mixture, cover and refrigerate for 2 hours or overnight.
2.To make dipping sauce, dry-fry rice in a small frying pan over medium heat, stirring frequently, for 7 minutes or until toasted.
3.Lightly crush toasted rice using a mortar and pestle. Place crushed rice in a small bowl with remaining ingredients and stir to combine.
4.Thread pork onto 12 skewers and brush with oil.
5.Cook pork skewers on a heated barbecue grill, over high heat, for 4 minutes on each side or until just cooked through.
6.Serve skewers with dipping sauce, lime wedges and extra basil.
Although it’s called pork neck, this marbled cut comes from the shoulder. It suits high temperature cooking such as barbecuing and roasting and is far nicer than many leaner cuts. If using wooden skewers, soak in cold water before threading with pork so they avoid burning on the grill. * Check label if eating gluten-free.
Note
