Thai Minced Pork Skewers with Kaffir Lime Leaves Recipe
Aromatic minced pork skewers with kaffir lime leaves are a great snack for a party or a street-food-style dinner. They’re juicy, slightly spicy and beautifully citrusy – a bit like a cross between a meat patty and Thai curry.
Thailand
Difficulty: Medium
🍽️
Dinner
🎉
Party
🍿
Snack
🌶️
Medium spicy
Sweet
Salty
Umami
Spicy
Citrusy
Warming
Filling
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
Ingredients
- minced pork - 500 g
- kaffir lime leaves - 4 piece
- garlic - 3 cloves
- fish sauce rybny - 2 tablespoons
- soy sauce sojowy jasny - 1 tablespoon
- sugar trzcinowy - 1 tablespoon
- ground white or black pepper - 0.5 teaspoons
- chili pepper - 1 piece
- oil roślinny - 1 tablespoon
- skewers - 12 piece
- cucumber and carrot
Main Ingredient:
pork
Preparation
- Soak the wooden skewers in cold water for at least 20 minutes so they don’t burn during frying or grilling.
- In a large bowl, combine the minced pork, finely chopped kaffir lime leaves (or grated lime zest), garlic, fish sauce, soy sauce, sugar, ground pepper and chopped chili, if using.
- Knead the mixture with your hand for 2–3 minutes, until the ingredients are well combined and the meat starts to feel slightly sticky – this helps the skewers hold together.
- Cover the bowl and chill the meat in the fridge for at least 15 minutes so the flavours can meld.
- Divide the mixture into 12 equal portions. Wrap each portion around a skewer, forming a long sausage shape about 2–3 cm thick. Press the meat firmly onto the skewer so it doesn’t come loose.
- Heat a grill pan or regular pan with a little oil over medium-high heat. You can also use a barbecue grill.
- Place the skewers on the hot surface. Fry for 10–12 minutes, turning every few minutes, until nicely browned on all sides and no longer raw in the centre.
- Transfer the cooked skewers to a plate and rest for 2–3 minutes so the juices settle.
- Serve hot with raw cucumber and carrot sticks and your favourite sweet chili dipping sauce.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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