600 g pork scotch fillet
1 red chilli, seeded and chopped
8 x 20 cm wooden skewers
2 cloves garlic, minced
1 tsp cumin
2 tsp ground coriander
1 tsp turmeric
? tsp cayenne pepper
2 tbsp fish sauce
1/2 cup Maxigenes goat milk, premade
1 tbsp lemon juice
1/4 cup palm sugar, grated
1/3 cup roasted peanuts, roughly chopped
Cut the pork into 4cm pieces.
To make marinade, blend all other ingredients in a food processor to a smooth paste.
Pour marinade over the pork, stir to coat well and place in the refrigerator for at least 30 minutes (or preferably overnight).
Thread pork tightly onto skewers with enough room at one end as a handle for turning.
Heat a chargrill pan, barbecue or charcoal grill at medium high.
Brush oil on the grill and cook for 6 minutes or until pork is brown. Turn the skewers over and cook for another 5 minutes until meat is cooked through but still moist.
Serve with dipping sauce of choice and rice.
Garnish with fresh coriander and fresh-cut red chillies for extra spice.