- 2 garlic cloves
- 2 tbsp tamari
- 2 tbsp coconut cream
- 200g pork tenderloin fillet
- 1 cucumber
- ½ cos lettuce
- A handful of coriander, leaves only
- 2 tbsp brown rice vinegar
- 2 tsp olive oil
Peel and grate or crush the garlic. Pop them in a dish with 1 tbsp of the tamari. Add 2 tbsp of the cream from the top of the coconut milk (see our tip below). Stir to mix.
Chop the pork tenderloin into bite-size chunks. Add them to the dish. Turn to coat in the coconut marinade. Set aside to marinate for at least 10 mins.
Pop the skewers in a glass or dish of water to soak – this will help stop them catching and burning when you're grilling the pork skewers.
Halve the cucumber. Use a veg peeler to peel long ribbons off each half. Peel them down to the seeded core, then slice the core. Tip it all into a bowl.
Finely slice half the lettuce. Add to the cucumber. Pick the coriander leaves off their stalks. Add most of them to the cucumber bowl.
Whisk 2 tbsp brown rice vinegar with 1 tbsp tamari and 2 tsp oil. Taste and add a little more tamari if you think it needs it. Toss the dressing with the cucumber salad.
Heat your grill to high. Line your grill pan with foil (if your grill doesn't have one, line a baking tray with foil and set a metal rack on it). Drain the skewers. Thread the pork onto the skewers.
Grill the pork skewers for 12-15 mins, turning once or twice, till golden and cooked through. If you pierce the pork with a fork, the juices should run clear. Serve the skewers with the cucumber salad.