Ingredients

600g ground pork

1 shallot, grated

1 clove garlic, grated

25mm piece ginger, grated

salt & pepper

half tsp chilli flakes

half tsp crushed Szechuan peppercorns

30ml sherry

Yoghurt

200g Greek yoghurt

juice 2 limes

50g finely chopped mint

serve with flatbread and salad, sriracha sauce and more herbs

Method

1. Pulse the meat, garlic, shallot, spices, sherry etc until smooth

2. Chill at least 2 hours

3. Wrap around 24 skewers to form ‘sausages’

4. Brush with oil and griddle/grill/bbq for approx. 15mins until cooked through (I prefer grilling)

5. Yoghurt – mix together

6. serve