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–+ servings

Balinese Prawn & Pork Skewers

Dan and Steph
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Servings 4 (2 skewers each)

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
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