Pork and tamarind kebabs

Doug Sherring

Ingredients

100 g	Tamarind
3 cups	Water
2 cups	Coconut milk
1	Pork loin (Main)

Sambal

2	Garlic cloves, crushed
4	Green chillies (Main)
1 Tbsp	Fresh ginger, grated
½ tsp	Turmeric
1 tsp	Salt
1 cup	Desiccated coconut

Directions

1. Soak tamarind paste in three cups of warm water.
2. After half an hour, squeeze the pulp out and sieve the liquid. Discard the pulp.
3. Add 2 cups of coconut milk to 2 cups of the tamarind water.
4. Gently poach cubes of lean pork (I used loin) in this mix. Keep warm.
5. Make a fresh sambal: Chop chillies, garlic ginger.
6. Grind these in a mortar and pestle or pulse in a food processor, turmeric, salt and desiccated coconut.
7. Mix well, then thin back to a firm paste with the remaining cup of tamarind water.
8. Thread the poached pork cubes onto skewers and dab the sambal onto each one.