Indonesian Inspired Pork Skewers in Sambal Sauce
with Sticky Rice and Zesty Cucumber Salad
- Wheat
- Cereals containing gluten
- Soya
- Celery
- May contain traces of allergens
A fusion take on koftas, these pork kofta skewers take inspiration from the core flavours of Indonesian cuisine. A blend of coriander, cumin and fennel seeds gives a heady fragrance to our Indonesian style spice mix, with warming heat from turmeric, cloves, cinnamon and black pepper.
Ingredients
6 unit(s)
Bamboo Skewers
1 unit(s)
Garlic Clove
150 grams
Sushi Rice
240 grams
British Pork Mince
1 sachet(s)
Indonesian Style Spice Mix
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Lime
1 unit(s)
Baby Cucumber
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
20 grams
Ketjap Manis
(Contains: Soya)
15 grams
Sambal Paste
Not included in your delivery
1 tbsp
Oil for Cooking
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1.5 tsp
Sugar for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle. Soak your skewers in cold water to prevent them from burning.
Peel and grate the garlic (or use a garlic press). Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.
Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil (see pantry for amount).
When hot, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add ¼ tsp salt and the boiled water for the rice (see pantry for amount) and bring to the boil.
Turn the heat down to low. Cover with a tight-fitting lid and cook for 15 mins. Remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, in a large bowl, combine the Indonesian style spice mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince and remaining garlic. Season with pepper and mix together with your hands.
Shape into sausage shapes, 3 per person. Flatten to make koftas and thread a skewer through each one. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the koftas onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
While the koftas cook, zest and quarter the lime. Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
In a small bowl, combine the ketjap, sugar for the sauce (see pantry for amount), sambal (add less if you'd prefer things milder) and half the lime juice.
In a large salad bowl, combine the remaining lime juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the cucumber and baby gem to the dressing bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy!
When the rice is cooked, fluff up the grains, then add in a pinch of lime zest and stir to combine.
When everything's ready, spoon your cooked rice into a small ramekin or bowl. Press down with a spoon, then carefully turn the rice out onto your serving bowl. Repeat with the remaining rice.
Share the skewers on top of the rice and salad alongside.
Spoon the spicy sauce over the skewers and rice to finish.
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