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


200g Greek yoghurt

juice 2 limes

50g finely chopped mint

serve with flatbread and salad, sriracha sauce and more herbs


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