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    Ingredients

    Pork & marinade:
    1kg topside pork, cut into roughly 2-3cm cubes
    ½ head garlic, finely minced
    ½ cup soy sauce
    ¼ cup lemon juice
    ½ cup tomato sauce
    1 cup ginger beer
    ½ cup brown sugar
    1 tsp salt
    1 tsp black pepper
    Salsa:
    2 mango cheeks, diced into cubes
    1 punnet cherry tomatoes, halved
    ½ red onion, finely diced
    1 continental cucumber, deseeded and diced
    Handful of coriander, chopped
    Juice of 1 lime
    2 tsp fish sauce

    -mini bamboo skewers, soaked overnight and cooked white rice to serve

     

    Directions

    Marinate the pork in a large container with the marinade ingredients for at least ½ hour (overnight is best). Once marinated, thread the pork onto the skewers.

    Drain the excess marinade through a sieve, discarding any bits, and pour marinade juice into a saucepan. Heat the marinade on the stove on high heat and boil till the marinade reduces by a third and thickens to a runny sauce like consistency. This will be used to baste your skewers as they cook.

    Combine the salsa ingredients in a bowl and set aside.

    On a BBQ, webber or griddle pan (on a webber, you will achieve the authentic Filipino street-side smoky BBQ flavour), cook the skewers on a moderate-high heat for 20-25 mins, turning and basting occasionally.

    Serve the skewers with the salsa, lots of white rice and some chilli sauce if you like.




    Cooking Time: <1 hr
    Dish Type: BBQ or Grill
    Occasion:
    Special Diets: None
    Cuisine:
    Kids Friendly: Probably not