Here is another recipe from David Thompson’s, Thai Street Food – one of my all time top 5 favourite cook books.
I have made a couple of minor adjustments and alternative ingredient options if you have trouble sourcing the exact recipe, but it’s basically the same.
These Thai Pork Skewers are beautifully sweet and salty, and with the cooking processing requiring coconut cream and a pandanus leaf brush for basting you can really feel like you’re on the streets of Thailand. Ideally cook these over gentle coals but you can use a grill on the stovetop – I really need to get my self a hibachi for cooking such dishes as the smoke that rises with the dripping juices adds an authenticity that can’t be beaten. I think every house had one 20 years ago!
Enjoy… Blondie 🙂