Method
- In a medium bowl, mix together the coconut milk, peanut butter, curry powder and season with sea salt and cracked pepper.
- Add the pork, stir to coat, marinate for at least 1 hour in the refrigerator.
- When ready to cook, thread the pork onto metal skewers (or bamboo skewers pre-soaked).
- Grill, turning every minute so as not to burn, 4 to 5 minutes or until cooked. Continue to glaze throughout.
Ingredients
¾ cup (185mL) coconut milk
2 tbsp crunchy peanut butter
1 to 2 tsp curry powder (depending on how spicy you like it)
2 pork chops, trimmed and cut into 2cm cubes
Notes
Alternate the skewer with marinated pork pieces and cubed pear or nashi, they add such a burst of juicy flavour – just delicious.
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© 2019 IGA Recipes.