6 stalks from coriander plant, finely chopped
2 tbsp fish sauce
2 tbsp light soy sauce
125ml coconut cream
1 tbsp groundnut oil
1 tbsp granulated sugar
few shakes of ground white pepper
450g pork tenderloin (fillet), thinly sliced across the grain
You will need:
8 bamboo skewers
1 tbsp fish sauce
2 tbsp lemon/lime juice
1 tbsp light soy sauce
1 red chilli, finely chopped
1 tbsp granulated sugar
fresh coriander leaves, chopped
Combine all ingredients together in a bowl and mix well together, making sure that each piece of meat is thoroughly coated. Leave to marinate for at least 30 minutes or up to a few hours.
Make the chilli suace by combining all ingredients together in a small bowl and mix well. Taste and adjust seasoning if necessary by adding more salty/sour/sweet - there should be a good balance of all these flavours with the heat of the chilli.
Preheat the grill to its highest setting. Thread meat onto each skewer so each of the 8 skewers has an equal amount of pork. Make sure that as much of the meat as possible will be exposed to the heat of the grill.
Grill for 2-3 minutes each side or until the meat is cooked through.
Serve with the sweet chilli sauce to drizzle over.