for 4 people

Marinade

1 ½ tbsp	sesame oil
1	garlic clove, finely chopped
1	organic lime, use grated zest
3 tbsp	soy sauce
1 ½ tbsp	liquid honey
2 tsp	ground coriander seeds
500 g	pork neck, cut into approx. 3 cm cubes

Coconut sambal

50 g	coconut flakes
½ dl	water
1	organic lime, use grated zest and 1 tbsp of juice
2 stick	lemongrass, core finely chopped
1	garlic clove, finely chopped
¼ tsp	salt

Tomato salad

1 stick	lemongrass, core finely chopped
1	shallot, finely chopped
1 ½ tbsp	olive oil
1 ½ tbsp	lime juice
½ tsp	ground coriander seeds
500 g	tomatoes, in slices

Charcoal/gas/electric grill

4	long metal skewers

How it's done

Marinade

In a bowl, mix the oil with all the other ingredients up to and including the coriander. Set aside 3 tbsp of the mixture. Mix the meat with the remaining marinade, cover and leave to marinate in the fridge for approx. 1 hr.

Coconut sambal

In a bowl, mix the coconut flakes with all the other ingredients up to and including the salt, set aside.

Tomato salad

Mix the lemongrass with all the remaining ingredients in a small bowl. Arrange the tomatoes on plates and drizzle over the dressing.

Charcoal/gas/electric grill

Thread the meat onto the skewers. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 12 mins., turning the skewers from time to time. Brush the skewers with the reserved marinade, serve with the tomatoes and coconut sambal.

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