Vietnamese Sugarcane Grilled Pork Skewers

Makes about 20

1 kg Pork mince

4 cloves garlic, crushed

4 green onions, finely sliced

4 tablespoons fish sauce

1 teaspoon white pepper

1/3 cup mint leaves, finely chopped

1/3 cup coriander leaves, finely chopped

macadamia oil

Vietnamese Salad, to serve (recipe follows)

20 sugar cane sticks (soaked in water for 20 minutes)

If you don’t have a local farmers market that sells sugarcane you can buy a can of sugarcane from any Asian supermarket or use bamboo skewers.

In a large bowl combine the pork, garlic, green onions, fish sauce, white pepper, mint and coriander. Using your hands, knead the meat mixture until all the ingredients are combined.

Rub a very small amount of oil into the palm of your hands so that the meat does not stick to it. Form the sausage shape and put through the skewers. You can roll into balls if you like.

Heat up a grill or barbeque and lightly brush with oil. Cook the pork skewers on the oiled grill, turning the skewers over when they are golden brown. Serve with Vietnamese Salad, recipe follows.

Vietnamese Salad

1/3 cup rice vinegar

1/3 cup lime juice

1/4 cup white sugar
2 tablespoons fish sauce

1 long red chilli, seeded and finely chopped
½ teaspoon freshly ground white pepper
1 small red onion, halved and sliced into thin slivers
½ Chinese cabbage, finely shredded
1 large carrot, cut into fine strips
1 stick celery, cut into fine strips
1 handful snow peas
⅓ cup roughly chopped macadamias, toasted (see notes)
2 tablespoon coriander leaves
2 tablespoons shredded mint leaves
2 tablespoons macadamia oil

To make the Vietnamese Salad, combine rice vinegar, limejuice, sugar, fish sauce, red chilli and pepper. Add the onion and leave to marinate. Combine cabbage, carrot, celery, snow peas, macadamias, coriander and mint in a large bowl and set aside.

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