I made these a little while ago, but thought they were still worth posting! I had some leftover lemongrass in my fridge after cooking I-can’t-remember-what, and was dying to try out the tamarind paste I’d just bought. I did a bit of googling and created the recipe below as an amalgamation of what I found!

You will need to start this recipe 1 day ahead.

 1 stick lemongrass, roughly chopped
4cm piece ginger, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
4 coriander roots, chopped

2 tbsp smooth tamarind paste*
2 tbsp fish sauce
2 tsp brown sugar
1kg pork fillet, diced into 4cm cubes
4 wooden skewers 

1/2 bunch fresh flat-leaf parsley, roughly chopped
1/2 bunch fresh mint, finely chopped
1/2 bunch fresh coriander, roughly chopped 
100g cherry tomatoes, quartered
1/2 red onion, finely sliced
1/2 red capsicum, finely sliced
Juice of 1 lemon
2 tbsp sweet chilli sauce, plus extra to serve
2cm piece ginger, finely grated
1/4 cup granulated peanuts 

  1. Using either a pestle and mortar or food processor, grind together lemongrass, ginger, garlic and coriander roots. Add the tamarind, fish sauce and brown sugar and continue mixing until you have a smooth paste.
  2. Pour marinade over pork and cover. Leave to marinade overnight. Soak skewers in water for a few hours or overnight to prevent them burning.
  3. When you are ready to cook, preheat top oven element.
  4. Once pork is ready, thread pieces evenly onto skewers. Cook under a hot grill for 5 minutes either side, or until beginning to char. Alternatively, you can cook these on the BBQ. Serve warm with salad and extra sweet chilli sauce.
  5. For salad, combine parsley, mint, coriander, tomatoes, red onion and capsicum in a bowl. Whisk together lemon juice, sweet chilli and ginger and pour over salad. Transfer to a plate and scatter with peanuts.

Serves 2

*Tamarind paste differs from tamarind pulp as it comes pre-prepared. Both are available from Asian grocers. If using tamarind pulp, dissolve 30g in 50ml hot water and strain, discarding solids.