Pork skewers with cucumber salad

Combine 150g lean pork fillet (chopped), 1/2 tsp grated fresh ginger, 1/2 tsp lemongrass paste, 1 garlic clove (crushed) and 1 tsp olive oil. Toss to coat. Thread pork onto 2 wooden skewers (soaked in water). Preheat a chargrill or barbecue. Cook skewers until cooked through. Combine 1/2 Lebanese cucumber (sliced) and 1/2 carrot (cut into matchsticks). Whisk 1/2 tbs white wine vinegar, 1/2 tsp caster sugar, 1 tsp fish sauce and 1/4 long fresh red chilli (chopped) until sugar has dissolved. Add dressing and 30g canned corn kernels (drained) to cucumber mixture and toss to combine. Serve salad with skewers, steamed green beans and ½ cup cooked brown rice.