Entries in Coconut (1)


Episode 22: Coconut Pork Skewers

And just like that , my week-and-a-half of holidays is over. I mostly abstained from editing & shooting throughout, but happily I have some stuff back-burnered for you guys. I knew you'd be worried.



Yeah, so I thought it'd be a great idea to take the recipe at its word and used the mortar & pestle to reduce everything to a paste. Yeah. So that was difficult. I compressed it in the video, but it took 20 minutes of bashing away at the onion to get something even vaguely resembling a paste. If I had to do it again, I'd use my blender (though if you have a food processor, you could use that too, and also pat yourself on the back for being prepared). Also, you've got to be sure to layer on the marinade as thickly as you can, as all the lovely flavour & colour comes from there. The recipe comes from Kylie Kwong, who's rather a Sydney institution (we've been to Billy Kwong three times & have never been disappointed, and always see her at the Eveleigh Markets).

Oh, right, and the giveaway! Well, technically we have 2 more hours to go to be eligible, so I'll leave the winner's reveal until tomorrow. Remember, any comment on any post counts! Also, thanks to everyone for the kind words and encouragement on the Q&A video. If I get some more questions, I'm happy to make anotherone later.

Music Notes:

Wanda Jackson - "You Know That I'm No Good", "Rip It Up", "Rum & Coca-Cola", from "The Party Ain't Over", 2010. 

Wanda freaking Jackson. Was singing rockabilly and making hits before Queen Elizabeth II was crowned. Dated Elvis Presley. Compared herself to an atom bomb and became Big In Japan. Look, Wikipedia will lay it down for you. I'd only be repeating. She's a juggernaut. And she and Jack White have produced a cracker of an album, despite her being a youthful 74. Her vocal buzzsaw is as limber as ever, overriding Amy Winehouse's Naughties ennui in "You Know That I'm No Good" and turning it into a Take That. The rest of the album is equally good , with Jack White and a variety of Raconteur & My Morning Jacket alumni providing both a classic sound that still has White's signature skronk. I have it on vinyl and it sounds great.

Footnote on the last song, Rum & Coca Cola? Well, it was originally penned by a chap named Lord Invader, who wrote it as a response to American GIs in Trinidad debauching local women and encouraging prostitution. A chap named Morey Amsterdam (he of the Dick Van Dyke Show) copyrighted the song in the States, and it was a huge hit for the Andrews sisters in 1945. They, however, were completely unaware of the context of the lyrics about "mother and daughter working for the Yankee dollar", and just thought it was a fun calypso tune about sun and booze. Hoo boy. So the Wanda Jackson version is a cover of a cover of a cover of a tune whose original meaning was lost. 


Coconut Pork Skewers
(makes 5 skewers)



  • 500g pork fillet
  • 2 tbsp lemongrass paste or 2 stalks fresh lemongrass
  • 1 onion
  • 5 cloves of garlic
  • Zest of 1 lime
  • 1/2 tsp tumeric
  • 125 mL extra-virgin olive oil
  • 25g dessicated coconut (unsweetened)
  • 1 tbsp brown sugar
  • 1/2 tsp salt flakes



  1. Get your mortar and pestle out. It'll get some use.
  2. Chop the onion, zest the lime, and peel the garlic. 
  3. Throw all of it into the M&P and bash the ever-loving crap out of it. This might take a while. 
  4. Once you get it looking a bit paste-like, add the lemongrass & bash again. Bash, bash, bash.
  5. Add olive oil and tumeric, mix, and put aside.
  6. Cut your pork fillet into 3cm pieces, and put them into a container for marinating.
  7. Slather over the marinade, seal the container and toss it about.
  8. Leave for at least 24 hours in the fridge.
  9. Soak your skewers in cold water for 30 minutes.
  10. Take the pork out of the fridge and thread the bits onto the skewers.
  11. Get a grill pan on the stove and turn the heat up high.
  12. Lay out your kabobs in the pan, breaking off any punk skewers that are too long.
  13. Cook for 1 minute each side on high (4 minutes total), then lower heat and cook for 3-4 minutes per side (12-16 minutes, or until done).
  14. Pluck from the skewer, serve with rice and veg, seize, and consume!