Ingredients
- 800g pork fillets into 2cm pieces
- 4 tbsp soy sauce
- 1 tbsp tomato sauce
- 2 tsp rice vinegar
- half tsp sesame oil
- 1 tbsp chopped coriander
- one quater lime per kebab
- 2 bunches halved broccolini
- vegetable oil
- 1 sliced onion
- 1 clove chopped garlic
- 2 tsp grated fresh ginger
- 2 tsp sesame oil
- 2 tbsp hoisin sauce,
- 2 tbsp mirin
- 2 tbsp of water
Method
Soak 8 bamboo skewers in cold water.
Cut 800g pork fillets into 2cm pieces and place in a medium bowl. Add 4 tbsp soy sauce, 1 tbsp tomato sauce, 2 tsp rice vinegar, half tsp sesame oil, a large pinch of and 1 tbsp chopped coriander. Toss well to combine, cover and refrigerate for 10 minutes.
Thread pieces of pork onto each skewer and finish with one quarter of a lime threaded lengthways.
Heat a large heavy-based frying pan over medium heat and when hot add 2 tbsp olive oil and cook kebabs in batches, turning frequently for about 6-8 minutes or until cooked. Alternatively, they can be cooked on the barbeque.
Steam 2 bunches halved broccolini for 3 minutes. Remove. Heat 1 tablespoon vegetable oil in a wok or large pan and add 1 sliced onion and stir-fry for 2 minutes. Add 1 clove chopped garlic and 2 tsp grated fresh ginger and stir-fry for 1 minute. Combine 2 tsp sesame oil, 2 tbsp hoisin sauce, 2 tbsp mirin and 2 tbsp of water in a small bowl and stir. Add broccolini and sesame oil mixture to wok and cook for 1 minute, stirring to coat broccolini with sauce.
To serve
Squeeze the lime wedges over kebabs and serve with stir-fried broccolini and steamed jasmine rice.
