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Ingredients

600g pork medallions, cut into slices
1/4 cup (60ml) vegetable oil
1 tablespoon panang curry paste
2 tablespoons finely chopped palm sugar
2 teaspoons coriander root, finely chopped (keep leaves for garnish)
1/4 cup light crunchy peanut butter
1 tablespoon kecap manis
3/4 cup (185ml) light and creamy evaporated milk
150g Nigari hard tofu, cubed
1 Lebanese cucumber, roughly peeled & roughly chopped
250g bean sprouts, trimmed
350g coliban potatoes, boiled and cubed
Coriander sprigs, to garnish

Method

Step 1 Thread pork onto skewers and set aside. Heat 1 tablespoon oil in a pan over a low heat. Add curry paste and palm sugar and cook for 30 secs. Add coriander, peanut butter, kecap manis and 1/4 cup water, whisking until smooth. Whisk in the evaporated milk and simmer for 1 min or until thick.
Step 2 Heat remaining oil over medium heat. Cook tofu and set aside. Using the same pan, cook skewers for 2-3 mins each side.
Step 3 Combine cucumber, tofu, sprouts and potatoes on serving plates. Top with pork skewers and drizzle with peanut sauce. Garnish with coriander leaves.

Pork skewers with gado gado salad

How to make Pork skewers with gado gado salad

Ingredients

Method