Recipe of the week: Specially Selected Pork yakitori skewers
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Ingredients
600g Specially Selected Pork fillet, trimmed and diced into one-inch pieces
2 green peppers, chopped into one-inch pieces
2 onions, chopped into one-inch pieces
2 garlic cloves, crushed
20g ginger, grated
2 tbsp rice wine vinegar (or white wine vinegar)
3 tbsp reduced-salt soy sauce
30g brown sugar
20g cornflour
200g Thai sticky rice or short grain rice
Method
Soak eight wooden skewers in water to stop them burning.
Add the ginger, garlic, sugar, rice wine vinegar and brown sugar to a pan with 250ml water, slowly bring to the boil.
Mix the cornflour with 50ml of cold water. Once the sauce starts to boil, add the cornflour mix slowly and stir until thickened. Remove from the heat and cool.
Thread a cube of pork onto a skewer, add onion and green pepper. Repeat to fill the skewer. Repeat to make eight skewers.
Brush the skewers with the cooled sauce.
Cook the rice according to packet instructions.
Cook the skewers on a hot barbecue for even to eight minutes, turning halfway and brushing with more sauce.
Remove and cover with foil. Allow to rest for 10 minutes.
Serve the skewers with rice.
If cooking in the kitchen, place the skewers under the preheated medium-hot grill and cook for seven to eight minutes, turning halfway and brushing with more sauce.
Remove and cover with foil. Allow to rest for 10 minutes.
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