for 4 people

Marinade

½ bunch	coriander, leaves torn off, stalks finely chopped
½ dl	coconut milk
2 tbsp	soy sauce
1 tbsp	fish sauce
1 tbsp	oyster sauce
3	garlic cloves, finely chopped
½ tbsp	coarse cane sugar
½ tsp	pepper
500 g	pork neck, cut into approx. 3 cm cubes

Rice

250 g	jasmine rice
3 dl	water
2 dl	coconut milk
¾ tsp	salt

Charcoal/gas/electric grill

4	metal skewers

To serve

4 sprig

coriander, leaves torn off

How it's done

Marinade

In a bowl, mix the coriander stalks with the coconut milk and all the other ingredients up to and including the pepper. Add half of the marinade to the meat, mix, cover and leave to marinate in the fridge for approx. 1 hr. Cover and chill the remainder of the marinade.

Rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Place the rice in the grill tray, add the water and coconut milk, season with salt. Cover the grill tray.

Charcoal/gas/electric grill

Thread the meat onto the skewers. With the lid down, grill the meat and rice over/on a medium heat (approx. 200 °C) for approx. 10 mins., turning the skewers from time to time. Remove the rice from the grill, cook the skewers for approx. 2 more mins.

To serve

Separate the rice with a fork, serve with the skewers. Drizzle the reserved marinade over the skewers. Garnish with the coriander.

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