serves 2 - 3
225 g (8 oz) desiccated coconut
425 ml (3/4 pt) water
450 g (1 lb) pork fillet
15 g (1 tbsp) brown sugar
1 cm (1/2 in) cube blanchan (optional)
2 medium-sized onions, peeled
3 - 6 red chillies, seeded
10 g (2 tsp) coriander seeds
6 blanched almonds
1 - 2 stems lemongrass peeled and sliced
2.5 g (1/2 tsp) ground turmeric (optional)
30 ml (2 tbsp) coconut or peanut oil
1. Soak 8 - 12 bamboo skewers in water for at least an hour to prevent them from burning under the grill.
2. Make the coconut milk by putting the desiccated coconut in a bowl, pouring over it the boiling water and leaving to stand for 15 minutes.
3. Squeeze out the liquid and refrigerate it until needed.
4. Cut the pork into even-sized pieces, about the size of your thumb nail, and sprinkle with sugar to help release the juices.
5. If using blanchan fry it in a foil parcel in a dry frying pan or on a skewer over the gas flame.
6. Make the onions and chillies into a paste in the food processor.
7. Pound the coriander seeds, then add the nuts and the bulb part of the lemongrass and grind using a pestle and mortar.
8. Add turmeric and salt and then stir this into the onion mixture in the food processor.
9. Pour in the coconut milk and oil. Switch the machine on and then off. Pour the contents into a shallow bowl containing the pork. Marinate for an hour or two.
10. Thread five or six pieces of pork onto each skewer. Grill or cook over charcoal for an even more authentic flavour. Baste with the marinade.
11. When tender, serve hot with cubes of cucumber.