Grilled Pork Skewers With Dipping Sauce - cooking recipe

Ingredients

1 lb pork shoulder, cut into long thin strips
1 tbsp brown sugar
1 tbsp fish sauce
2 tbsp white vinegar
2 sprigs fresh Thai basil, bruised
1 tbsp vegetable oil
None None Lime wedges and thinly sliced fresh red chili peppers, to serve
None None FOR THE DIPPING SAUCE
1 tbsp jasmine rice
1 None shallot, finely chopped
2 tbsp finely chopped fresh cilantro leaves
1 tsp finely grated fresh ginger
1/3 cup fish sauce
1/4 cup lime juice
1/2 tbsp brown sugar
1 tsp red pepper flakes

Preparation

Combine pork, sugar, fish sauce, vinegar and basil in a bowl. Cover; refrigerate for 2 hours or overnight.
For the dipping sauce, place rice in a small skillet on medium heat. Dry-fry, stirring frequently, for 7 mins, or until toasted. Lightly crush rice with a mortar and pestle. Place crushed rice in a small bowl with remaining ingredients; stir to combine.
Heat a grill pan on high heat or preheat the grill to medium-high. Thread pork on to 12 skewers and brush with oil. Grill skewers for 4 mins each side, or until just cooked through. Serve with dipping sauce, lime wedges and sliced chili peppers.