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Ingredients
500g pork fillet, cut in 2.5 cm cubes
1 small onion, chopped
1 garlic clove, chopped
4 tbsp soya sauce
finely grated rind of 1/2 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp dark muscovado sugar
225g can pineapple chunks ( you can use fresh pineapple)
salt and freshly ground black pepper
Method
1) place the onion, garlic, soya sauce, lemon rind, spices and sugar in a blender, add 2 pieces of pineapple and process until smooth
2) place the pork in a bowl add the mixture, tossing well to coat the pork
3) thread the pieces of pork on to bamboo skewers, with the remaining pineapple
4) place on a medium -hot barbecue and cook for 10-12 minutes, turning occasionally.
For the sauce
3/4 cup coconut milk
6 tbsp crunchy peanut butter
1 garlic clove, crushed
2 tbsp soya sauce
1 tsp dark muscovado sugar
1) pour the coconut milk into a small pan and stir in the peanut butter, stir in the remaining sauce ingredients and heat gently over the barbecue, stirring until smooth and hot.
Read also: Sauces and Marinades
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