ALL THE MEAT YOU CAN EAT
CURRY AND COCONUT PORK KEBABS
SERVES 6 PREPARATION: 10 MIN MARINATE: 1 HOUR COOKING: 25 MIN
If you prefer a meat dish with a bite, these Tabasco-flavoured kebabs will tick all the boxes.
400ml (1¾c) coconut milk
45ml (3T) soy sauce
5-10ml (1-2t) Tabasco sauce
15ml (1T) brown sugar
5ml (1t) salt
2,5ml (½t) ground white pepper
5ml (1t) masala
150ml (10T) condensed milk, cold
1kg pork leg or shoulder meat, cut into 3-cm cubes
12 rashers streaky bacon
30ml (2T) lemon and fennel salt (see recipe, right)
1 In a saucepan, bring the coconut milk, soy sauce, Tabasco, sugar, salt, pepper and masala to the boil. Cook for 10 minutes for the flavours to develop.
2 Remove from the heat, pour into a glass bowl and add the cold condensed milk. Stir well and allow to cool to room temperature.
In the meantime, soak 6
