You’ll Need
For the Pork Skewers
700g pork shoulder steaks, sliced into thin strips
100ml coconut milk
1 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp soft brown sugar
2 garlic cloves, finely grated
1 tsp ground coriander
½ tsp ground white pepper
8 short wooden skewers, soaked
For the Chilli Dip
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp sweet chilli sauce
1 red chilli, finely sliced
For the Boxes
500g cooked Thai sticky rice
½ cucumber, sliced
Small handful coriander
Optional but dangerous
Crushed peanuts
Extra sweet chilli sauce
A cold Thai lager
Method
Mix the coconut milk, fish sauce, soy sauce, sugar, garlic, coriander and white pepper.
Add the pork, coat thoroughly and marinate in the fridge for at least 2 hours.
Thread the pork onto the skewers in loose folds rather than tight bundles.
Preheat your air fryer to 195°C.
Arrange the skewers in a single layer and air fry for 10-12 minutes, turning twice.
Brush with a little leftover marinade during the first turn, then discard the rest.
Check the thickest fold of pork has reached 75°C.
Mix the lime juice, fish sauce, sweet chilli sauce and sliced chilli.
Divide the sticky rice and cucumber between boxes, add the skewers and finish with coriander.