Ingredients:
500g pork shoulder or loin, cut into 1-2cm pieces
3 tbsp Mekhala Thai Basil Garlic Paste
1-2 tbsp olive oil.
Mekhala Himalayan Pink Salt, to taste (optional)
Mekhala Plum Sauce, to serve
Method:
1. Mix all the ingredients, except for the Plum Sauce, in a large bowl and set aside to marinate for at least 2 hours.
2. Thread pork loin onto pre-soaked bamboo skewers.
3. Grill skewers until golden brown and cooked through.
4. Serve with Mekhala Plum Sauce.
