An interesting twist on the popular party finger-food.
1kg pork loin medallions
1 tablespoon red curry paste
1?2 cup coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
lime wedges, to serve
Trim the pork and cut into large cubes. Put the red curry paste, coconut milk, fish sauce and brown sugar into a bowl and mix to combine. Add the pork and mix to coat. Cover and marinate for 4 hours or overnight, if time permits.
Soak 8 bamboo skewers in cold water for 30 minutes. (This will prevent them from burning on the barbecue.)
Thread the pork onto the skewers. Cook on a lightly oiled, preheated barbecue grill for 5 minutes each side or until tender. Serve with lime wedges.