Recipes

Martin Boetz Red Curry Pork Collar Skewers

Serves 6 people
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Ingredients

Parmesan pork schnitzel

  • •
    500g Pork collarbutt
  • •
    50g Peeled Garlic
  • •
    50g Coriander roots cleaned
  • •
    30 g salt flakes
  • •
    10g White pepper ground
  • •
    80 ml coconut oil
  • •
    100g Red curry paste
  • •
    50g Crushed roasted peanut
  • •
    100 ml Kara coconut cream
  • •
    50 ml Oyster sauce
  • •
    50ml Fish sauce
  • •
    70g Palm sugar
  • •
    1 Lebanese cucumbers
  • •
    1 knob Ginger peeled julienned
  • •
    1 Red long chilli seeded and finley sliced
  • •
    100ml white rice vinegar
  • •
    100g white sugar

Method

  1. 1.
    Marinade: Pound in a mortar and pestle: garlic cloves , coriander roots and white pepper to a paste consistency. Then incorporate salt flakes.
  2. 2.
    Pork Collar: Dry the pork collar with a paper towel from the excess moisture, cut into 20x5 cm logs. Cover them with the marinade
  3. 3.
    Steam: Steam the marinated pork collar for 30 minutes until just cooked through.
  4. 4.
    Skewers: After the pork has completely cooled down clean excess marinade off and slice thinly start making the skewers with about 60g of sliced pork for each skewer.
  5. 5.
    Cook out red curry paste in coconut oil, add coconut cream season with oyster sauce, fish sauce and palm sugar simmer for 8 minutes add ½ peanuts. Simmer for a further 5 minutes. Then set aside.
  6. 6.
    Dip the pork skewers into the red curry mixture and set aside to marinate.
  7. 7.
    Bring the sugar and vinegar to the boil and when sugar has melted into the vinegar, remove from heat & cool.
  8. 8.
    Dice the cucumber add the chilli, eschalot, coriander & ginger then dress with the sweet vinegar, place in a side bowl to serve with the skewers.
  9. 9.
    Cook and serve: Brush the skewers with coconut oil and let them cook on the grill until they reach a nice char/ caramelized colour. Serve with a splash of coconut cream, extra peanuts, and crispy shallots, with a side of cucumber, ginger and chilli relish.