Vietnamese Minced Pork Skewers with Peanut Sauce

1.

Add rice to TM bowl and dry roast for 3 minutes on Varoma temperature on speed 1.  Then mill rice for 1.5 minutes on speed 9.  Set aside.

Mince cubed pork for approx 10 seconds on speed 8 (until fine).  Set aside with rice flour.

Add palm sugar, garlic and spring onion to TM bowl and chop for 10 seconds on speed 10. 

Combine remaining ingredients in TM bowl and mix for 6 seconds on reverse speed 4.  Scrape ingredients out of TM bowl and (with wet hands) roll them into teaspoon size balls.  Set aside in fridge for about 30 minutes then thread on wooden skewers – 3 to a skewer and try to squash them to the skewer so they aren’t perfectly round.

Grill or BBQ until nicely browned then serve with peanut sauce.  Pork skewers go beautifully with Vietnamese rice paper rolls or Asian style coleslaw (please see my Vietnamese Chicken & Cabbage Salad for an example).

2.

Place palm sugar, garlic and chilli in TM bowl and chop for 10 seconds on speed 10.  Scrape down sides.  Add oil and sauté for 2 minutes on 100o speed soft. 

Add peanuts and chop for 8 seconds on speed 5. Add remaining sauce ingredients then cook for 12 minutes on 100o speed 3.