Soy-glazed pork-and-pineapple skewers


Pork and pineapple are a perfect match for summer grilling. The soy glaze here cuts through the richness of the pork and sweetness of the pineapple. These are great with a frosty beer.

You'll need

80 ml (1/3 cup) fresh pineapple juice 60 ml (¼ cup) tomato sauce 1 tbsp soy sauce 1 tbsp brown sugar 1 tbsp malt vinegar 2 garlic gloves, finely grated 2 cm piece of ginger, finely grated ½ tsp ground allspice ½ tsp smoked paprika 800 gm pork shoulder, cut into 3cm pieces 450 gm ripe pineapple, cut into 3cm pieces 1 Spanish onion, cut into 3cm pieces Coriander and lime wedges (optional), to serve   Coconut rice 400 ml coconut milk 1 small slice ginger 400 gm jasmine rice, rinsed

Method

  • 01
  • For coconut rice, bring coconut milk, ginger, 200ml water and 1 tsp salt to a simmer in a saucepan over medium-high heat. Add rice and stir until it returns to a simmer. Cover, reduce heat to very low and cook without uncovering until rice is tender (15 minutes). Remove from heat and stand without uncovering for 5 minutes.
  • 02
  • Meanwhile, combine pineapple juice, tomato sauce, soy, sugar, vinegar, garlic, ginger and spices in a bowl. Add pork, season to taste and toss to coat. Thread pork onto skewers, alternating with pineapple and onion.
  • 03
  • Heat a char-grill pan or barbecue to medium high heat and grill skewers, turning occasionally and basting with remaining marinade, until browned and cooked through (5-6 minutes). Serve hot with coconut rice, coriander and lime.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2016

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