Balinese Prawn & Pork Skewers
Ingredients
- 24 Large Prawns Peeled & deveined
- 1 SunPork pork belly
- 2 cups Chicken stock
- 8 Skewers Soaked
Curry Paste
- 6 Garlic cloves
- 3 pieces Shallot
- 6 Red chillies (3 deseeded)
- 4 Stalks lemongrass Finely sliced
- 2 Tomatoes Chopped
- 1 4cm Knob ginger Grated
- 1 4cm Knob galangal Grated
- 8 Macadamia nuts
- 4 Coriander stems & roots Finely sliced
- 1 Pinch Nutmeg
- 5 g Shrimp paste
- 2 tsp Tamarind puree
- 3 tbsp sugar To taste
- 2 tbsp Turmeric powder
- 2 tbsp Coconut oil
Instructions
- Firstly make your balinese paste – Place all ingredients into a processor & blend until it's all broken down & smooth – This may take up to 8-10 minutes
- Preheat oven to 150 degrees
- Prepare your pork belly – Rub some Balinese paste all over the pork belly & then place it into an oven proof dish – Add the chicken stock to the tray – Place pork into the oven & allow to slow cook for 3hrs
- Remove pork belly from oven and allow to cool
- Remove the pork belly skin & place pork into the fridge overnight to firm up – Pressing it between 2 trays to level it if you like (not necessary)
- Slice pork belly into bite size cubes
- Skewer a prawn then a piece of pork, then repeat until you have 3 prawns and 2 pork pieces onto each skewer
- Preheat your Ziggy BBQ to high & oil well – Add the skewers to the BBQ, add a generous amount of curry paste to each skewer and then grill 1-2 minutes each side, adding more paste if you like
- Serve with fresh coriander and lime
Tried this recipe?Let us know how it was!
Great first show guys we’ll done !!