Ingredients
500g Taiwan Pork Collar
5–6 stalks Coriander Root
2 cloves Garlic
1 tsp White Peppercorn
2 tbsp Palm Sugar
1 tbsp Fish Sauce
2 tsp Oyster Sauce
2 tsp Sweet Dark Sauce/Dark Soy Sauce
⅛ tsp Baking Soda
1 tbsp Coconut Milk
1 tbsp Cooking Oil
40–50ml Coconut Milk for brushing
*You can adjust the seasoning to your taste — just pan-fry a small piece of the meat to test the flavour before cooking the rest!
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Method
- Slice the pork collar into thin pieces at a 45-degree angle. Use a meat pounder to flatten and tenderise the pieces. Set aside.
- Pound the coriander root and garlic into a paste and add the remaining ingredients for the marinade. (You may also use a blender for this.)
- Pour the marinade, coconut milk & oil over the pork pieces. Store in fridge and allow to marinade for at least 4 hrs or overnight if possible.
- Soak skewers for 1–2 hrs.
- Skewer the pork pieces, about 3–4 pieces per skewer.
- Preheat air fryer to 180℃. Place pork skewers into the air fryer, and brush with coconut milk.
- Air fry skewers at 180℃ for 10–12 mins. After 6–7 mins, flip over and brush the other side with coconut milk.
- Serve warm with sweet Thai chilli or Thai dried chilli dipping sauce.
Note: Skewers sold by street food vendors/at markets tend to be sweeter and more tender (much more palm sugar used, with a meat tenderiser added), so adjust accordingly if you prefer your skewers to be sweeter, and pound the meat more if you like more tender skewers.
Recipe by Meg Tan
