Recipe of the week: Molasses and rum BBQ pork skewers
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Make it one for the barbecue with this sweet and sticky pork recipe.
600g boneless Specially Selected Pork loin, cubed
4 red onions, quartered
For the sauce
1 tbsp rapeseed oil
4 spring onions, whites only (finely chopped)
¼ tsp garlic powder
¼ tsp fennel seeds, crushed
½ tsp coriander seeds, crushed
½ tsp ground ginger
¼ tsp cayenne pepper
70g tomato purée
1 tbsp apple cider vinegar
½ tsp Worcestershire sauce
¼ tsp English mustard
1 dash Angostura bitters
½ lime, juice only
1 tsp orange zest
25 ml good quality dark rum
3 tbsp treacle
12 wooden skewers, soaked in warm water for 20 minutes
Combine all the ingredients for the sauce in a small bowl and whisk until combined. Leave to sit at room temperature for the flavours to develop while you prepare the meat and onions.
Alternate pieces of boneless pork loin and onion on each skewer using four or five pieces of meat for each skewer and arrange on a large tray.
Brush the sauce over the pork and onion skewers and cook for 10 to 15 minutes, turning frequently, until the internal temperature reaches 71C or the juices run clear.
Serve with grilled corn on the cob and a side salad.
- For more recipes go to www.makeitscotch.com