Allergy Today Recipes
Sticky Pork Skewers
The weather is warming up and it’s time to dust off the BBQ! These sticky pork skewers from Alana Scott are yummy and go great with a simple coleslaw.
GLUTEN FREE | EGG FREE | NUT FREE
DAIRY FREE | SEAFOOD FREE
2 tablespoons soy sauce (GF if needed)
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon crushed ginger
1 teaspoon Chinese five spice
500 g lean pork fillet (cut into cubes)
2 teaspoons sesame seeds, optional (check allergy info)
8 bamboo skewers
To serve: homemade coleslaw, lime wedges and fresh coriander
Cut the pork into cubes. In a shallow dish mix the soy sauce, brown sugar, olive oil, crushed ginger and Chinese five spice. Add the pork to the marinade. If possible, allow the pork to marinate, covered and in the fridge, for at least 15 minutes or the night before.
Soak the bamboo skewers in water for at least 10 minutes. Toast the sesame seeds (if using). Thread the pork onto the skewers.
BBQ Option: Cook the pork skewers on the BBQ, turning regularly and basting with marinade each time you turn them, until they are caramelised and the juices run clear.
Oven option: Preheat the oven to 220ºC grill function. Cook the pork skewers on a flat tray under the oven grill for 8–12 minutes, turning regularly and basting with marinade each time you turn them, until they are caramelised and the juices run clear.
Sprinkle the pork skewers with sesame seeds and chopped coriander. Serve with a side of coleslaw and lime wedges. Enjoy!