Ingredients
Method
1.Soak the bamboo skewers, preferably overnight, so that they won’t burn during cooking.
2.While you’re at it, you may as well marinate the meat overnight too. Mix together the tomato sauce, soy sauce, sugar, malt vinegar, sesame oil, spices, seasonings and lemon juice. Add the pork pieces and leave to marinate for at least one hour or overnight.
3.Preheat oven to 220°C (or barbecue). Thread the pork and pineapple pieces onto the prepared skewers. Place on a baking paper-lined tray and roast for about 20 minutes, brushing with the reserved marinade 3-4 times during cooking until dark golden and crispy in places.
4.Serve the skewers scattered with coriander leaves and a squeeze of lemon juice.
Makes 20-25 skewers. Try and find a piece of pork shoulder belly cut or use the pork strips most supermarkets stock. Using malt vinegar in the marinade helps to tenderise the pork as well as providing a tangy balance to the pineapple. Prepare these the night before so all that’s left to do is to bake them and eat!
Note
