Soy-glazed pork-and-pineapple skewers

AT A GLANCE

  • Serves 6 people

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.

  • 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
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.

Topics:

PORK, PINEAPPLE, PINEAPPLE, GINGER, FAST, PORK

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2016

Dec 2016

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