These tender pork belly skewers are coated with a flavour-packed curry paste. Recipe by Curtis Stone.
- Preheat a barbecue grill and flat plate on medium. Blend coriander, basil, lemongrass, garlic, ginger, chilli, fish sauce, lime juice and 60ml (1⁄4 cup) oil in a blender to form a smooth paste. Transfer to a bowl. Set aside.
- Thread pork onto 12 metal skewers. Brush with 2 teaspoons oil. Season with salt. Cook on hot plate, turning every 4-5 minutes, for 20 minutes, basting with curry paste in last 5 minutes of cooking, until golden and cooked through. Transfer to a platter. Brush hot skewers with 125ml (1⁄2 cup) remaining curry paste. Set aside to rest. Wipe plate clean.
- Meanwhile, toss asparagus and shallots in 2 teaspoons remaining oil. Season with salt. Cook on the grill, turning, for 6 minutes or until charred and tender. Cut into 2cm pieces.
- Use a metal egg lifter to coat hot plate with remaining oil. Spread rice over hot plate. Use egg lifter to gently press on rice. Cook, without stirring, for 6 minutes, or until rice is beginning to crisp on the bottom. Turn rice over. Cook for a further 3 minutes or until rice is warmed through. Divide among plates. Top with asparagus and spring onions. Season with salt. Top with skewers. Dollop with remaining curry paste. Serve with lime and extra herbs.
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