Ingredients
Dipping sauce
Method
1.Cut pork lengthways into thin slices. If slices are wide (this will depend on the shape of the meat), cut in half again lengthways to make long strips of meat.
2.Combine pork, sugar, sauce, vinegar and basil in a medium bowl. Cover; refrigerate 2 hours or overnight.
3.To make dipping sauce; place rice in a small dry-frying pan over medium heat; cook, stirring frequently 7 minutes or until toasted. Lightly crush rice using a mortar and pestle. Place crushed rice in a small bowl with remaining ingredients; stir to combine.
4.Thread pork onto 12 skewers and brush with oil.
5.Cook skewers on a heated oiled grill plate (or grill or barbecue) over high heat for 4 minutes each side or until just cooked through.
6.Serve skewers with dipping sauce, lime cheeks and sliced chilli.
Although it’s called pork neck, this marbled cut comes from the shoulder, suits high temperature cooking, such as barbecuing and roasting and is far nicer than many leaner cuts. If using wooden skewers, soak them in cold water for 30 minutes first. Pork can be marinated and threaded onto skewers a day ahead.
Note
