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Marinated Pork Skewers 

with crispy noodle, cucumber and green mango

Serves 4

Preparation time 20 minutes

cooking time 10 Minutes + marinating overnight

RecipesFood Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz

Ingredients

1 kg boneless pork belly, skin removed and cut into 2cm cubes
¼ cup vegetable oil
1 kg fresh rice noodles, cut into 3cm strips 
juice of 2 limes 
2 tbsp fish sauce
1 tbsp palm sugar, finely grated
2 long red chillies, deseeded and finely chopped
2 green mangoes, peeled and shredded
2 Lebanese cucumbers, sliced
¼ cup Vietnamese mint leaves 
½ cup Thai or purple basil leaves
½ cup coriander leaves
1 Asian red shallot, thinly sliced 
¼ cup roasted cashews, chopped 

pork marinade 
2 cloves garlic, finely chopped 
1 tbsp ginger, finely grated
2 tbsp fish sauce 
2 tbsp lime juice 
1 tbsp palm sugar, finely grated
2 green chillies, finely chopped 
1 tbsp vegetable oil

TO SERVE: roasted rice and fresh lime

Recipe

1 To make the marinade, place the garlic, ginger, fish sauce, lime juice, palm sugar, chilli and vegetable oil in a bowl and mix until combined. Add the pork and refrigerate for 1 hour or overnight.

2 Thread the pork pieces onto skewers and cook on a preheated barbecue or chargrill over high heat for 2-3 minutes each side or until golden and cooked through.

3Meanwhile heat oil in a large non-stick frying pan over medium heat. Add rice noodles and cook for 3-4 minutes each side or until golden and crisp.

4Place the lime juice, fish sauce, palm sugar and chilli in a bowl and whisk until combined and the sugar has melted. Add the mango, cucumber, mint, basil, coriander, shallot and cashews, and toss until well coated. Pile the mango salad on top of the crispy rice noodles and serve with skewers. Sprinkle with roasted rice and serve with fresh lime.

Wine Match

2017 Hillbilly Vintage Apple Cider, Bilpin, A$21

Beer is a staple of many southern Asian countries where it’s hot and humid – and wine is generally expensive. An easy (and economical) alternative is an ice cold cider, which works well enough with the pork. Here the Hillbilly Vintage takes this food and drink combination a step towards a vinous solution. It’s made with fully ripened apples for the 2017 season, double fermented with the base cider aged in old oak casks. Delicious on its own (don’t over chill it), the Hillbilly really shines with the freshness of the herbs and the marinated pork.