Soy-glazed pork-and-pineapple skewers

Pork and pineapple are a perfect match for summer grilled skewers. The soy glaze here cuts through the richness of the pork and sweetness of the pineapple.

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.

Ingredients

80 ml fresh pineapple juice (1/3 cup)

60 ml tomato sauce (¼ cup)

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

Main

1.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.

2.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.

3.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.

Styling by Alice Storey

Styling by Emma Knowles

Ingredients

Method

Main

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