Panang Pork Kebab

Panang Pork Kebab

Panang Pork Kebab Recipe
Panang Pork Kebab

Panang Pork Kebab was the best dinner I had this  week. You know sometime you just throw a few things together and hope for the best? Panang Pork Kebab was that dinner this week.

I had a really busy week at work and I wanted to make sure I had all my meal prep done on Sunday. Yes I meal prep pretty much every Sunday, saves me a fortune. Anyway, I digress.

Panang Pork Kebab. All I did was cut all the pork up into cubes add the Panang curry paste, yogurt some soy sauce, oyster sauce put in the fridge and grill it when I got home from work. Add in some salads made from stuff I had in the fridge and garden (oh yes! I managed to grow something this year!)  Simple and delicious just how I like my dinner.

I used Panang curry paste in this recipe because I find it less spicy and works better with grilled meat. I used pork because that was what was on offer when I went shopping (I am addicted to offer signs) but it would work with any protein or vegetable. Make sure you use vegetarian curry paste if you are serving it to vegetarian.  The ganish salad is what take this recipe from good to great. I had a carrot, half a cucumber, half a pomegranate 3 radishes and banana shallots in the house. I have somehow manage to grow some mints and Thai basil in a pot in my garden so I add it to the mix. Oh and coriander and red chilli my fridge is never without coriander and chillis. It made a fresh and crunchy salad. The mint, coriander and Thai basil adds a summary flavour almost Vietnamese flavour to it and the sweet pomegranate added a lovely refreshing sweetness to balance the spice from the pork. I am literally drooling over my keyboard as I am writing. I don’t think I ever write a blog this long. On that note! Lets get cooking.

Enjoy

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Print Recipe
Panang Pork Kebab BigOven - Save recipe or add to grocery list Yum
Looking for a grill pork kebab with a different? Try my Panang Pork Kebab. Easy and delicious perfect for all the family.
Penang Pork Kebab
Cuisine Asian
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 4 hours
Servings
Ingredients
For the Pork
  • 600 g pork shoulder
  • 2 tbsp panang curry paste
  • 1 tbsp brown sugar
  • 1 tbsp Soy Sauce
  • 1 tbsp oyster sauce
  • 5 tbsp natural yogurt
For the salad
  • 1 carrot - grated
  • 1/2 cucumber - thinly sliced
  • 3 radishes - thinly sliced
  • 1/2 pomegranate
  • 1 banana shallots thinly sliced
  • 1 red chilli thinly sliced
  • Hand full coriander
  • Hand full mint
  • Hand full Thai basil
Cuisine Asian
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 4 hours
Servings
Ingredients
For the Pork
  • 600 g pork shoulder
  • 2 tbsp panang curry paste
  • 1 tbsp brown sugar
  • 1 tbsp Soy Sauce
  • 1 tbsp oyster sauce
  • 5 tbsp natural yogurt
For the salad
  • 1 carrot - grated
  • 1/2 cucumber - thinly sliced
  • 3 radishes - thinly sliced
  • 1/2 pomegranate
  • 1 banana shallots thinly sliced
  • 1 red chilli thinly sliced
  • Hand full coriander
  • Hand full mint
  • Hand full Thai basil
Penang Pork Kebab
Instructions
  1. Put all the marinade ingredients apart from the pork into a bowl and give it a good mix.
  2. Cut the pork into bite size cubes and add to the marinade, give it a good mix. Leave in the fridge over night if possible or at least 4 hours.
  3. Grilled the pork under the grill or on a BBQ till it is cooked through should be about 20 - 30 mins depending on the size of your pork cube.
  4. Mixed all the salad ingredients together. Serve the pork with some flat bread or tortilla and some Sriracha yogurt


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