Thai pork skewers with chilli dipping sauce

Ingredients

• Pork

  Ground - Kroger

  500g

• Breadcrumbs

  Cooks' Ingredients, Dried, White - Waitrose

  70g

• Curry paste

  2 tbsp or 30g

• Ginger

  Spices, ground

  1 tsp or 2g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Green Chillies

  Fresh, Raw - Tesco

  2 chilli or 34g

• Sugar

  White, granulated sugar

  50g

• Rice wine vinegar

  60g

• Salt

  Table

  ½ tsp or 3g

• Water

  Plain, clean water

  2 tbsp or 30g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  1 ¹³⁄₁₆ cup, shredded or chopped or 100g

Directions

1. Soak 8 wooden skewers for 30 minutes.
2. Place pork, breadcrumbs, curry paste, ginger and fish sauce in a bowl. Mix well. Cover and chill for at least 1 hour so flavours infuse.
3. Meanwhile, remove seeds from chillies and finely chop. Place in a saucepan with sugar, rice wine vinegar, salt and water. Stir over low heat until sugar dissolves. Cool.
4. Shape mince into 24 balls, then carefully thread 3 onto each skewer. Heat a lightly oiled chargrill or frypan on medium heat. Cook for 6-8 minutes, turning, until cooked through.
5. Serve with lettuce, mint and coriander to wrap, with the chilli dipping sauce.
6. Recipe by: Louise Pickford (source: https://www.delicious.com.au/recipes/thai-pork-skewers-chilli-dipping-sauce/9b41d373-02d9-4ba6-becd-acb2a2314732?current_section=recipes)

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