Pork skewers with gado gado salad

This Indonesian favourite is a great way to add something exotic to your next barbecue.

Recipe «Pork skewers with gado gado salad» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 600g pork medallions, cut into slices, 1/4 cup vegetable oil, 1 tbsp panang curry paste, 2 tbsp finely chopped palm sugar, 2 tsp coriander root, finely chopped , 1/4 cup light crunchy peanut butter, 1 tbsp kecap manis, 3/4 cup light and creamy evaporated milk , 150g Nigari hard tofu, cubed, 1 Lebanese cucumber, roughly peeled & roughly chopped, 250g bean sprouts, trimmed, 350g coliban potatoes, boiled and cubed, Coriander sprigs, to garnish.

Ingredients:

• 600g pork medallions, cut into slices 
• 1/4 cup vegetable oil 
• 1 tbsp panang curry paste 
• 2 tbsp finely chopped palm sugar 
• 2 tsp coriander root, finely chopped 
• 1/4 cup light crunchy peanut butter 
• 1 tbsp kecap manis 
• 3/4 cup light and creamy evaporated milk 
• 150g Nigari hard tofu, cubed 
• 1 Lebanese cucumber, roughly peeled & roughly chopped 
• 250g bean sprouts, trimmed 
• 350g coliban potatoes, boiled and cubed 
• Coriander sprigs, to garnish 

Instructions

1. Thread pork onto skewers and set aside. Heat 1 tablespoon oil in a pan over a low heat. Add curry paste and palm sugar and cook for 30 secs. Add coriander, peanut butter, kecap manis and 1/4 cup water, whisking until smooth. Whisk in the evaporated milk and simmer for 1 min or until thick.
2. Heat remaining oil over medium heat. Cook tofu and set aside. Using the same pan, cook skewers for 2-3 mins each side.
3. Combine cucumber, tofu, sprouts and potatoes on serving plates. Top with pork skewers and drizzle with peanut sauce. Garnish with coriander leaves.