Thai Pork Skewers With Peanut Rice

Rinse the rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook for 15-20 min or until tender with a slight bite

Once cooked, drain and return to the pot and cover until serving 

Soak the skewers in cold water until step 3 (this stops them burning whilst cooking)

Peel and cut the onion(s) into chunky pieces

Trim the fat off the pork steaks and cut each steak into 4 pieces, lengthways

Combine the Thai green curry paste, fish sauce and juice of half the (whole) lime

Add 1 tbsp (2 tbsp) olive oil and season generously with salt and pepper

Add the pork strips to the Thai paste mixture and mix thoroughly

Thread two pieces of pork per skewer with a piece of onion on either side (see picture)

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Chop the coriander finely, including the stalks

Chop the spring onion(s) finely, discarding the root ends

Crush the garlic, ginger, coriander, remaining lime juice, half the spring onion, 1/2 tsp (1 tsp) salt, 2-4 tbsp olive oil with 1 tsp (2 tsp) sugar and a couple of tbsp water in a pestle and mortar to form a chunky chutney

Tip: Alternatively, use a food processor

Bash the peanuts up in their bag (we use a rolling pin!) or chop them coarsely

Heat a wide-based pan (with a matching lid) over a medium high heat

Once hot, add the pork skewers and cook for 2 min on either side, then add a lid and cook for a further 2 min

Stir the peanuts and remaining spring onion through the rice and season with salt and pepper