Soy Glazed Pork And Pineapple Skewers Recipes

SOY-GLAZED PORK AND PINEAPPLE SKEWERS

Steps:

• If using wooden skewers, soak them in water at least 30 minutes before cooking.
• Using a serrated knife, trim the pineapple and cut off the skin. Cut into 1 1/2-inch-thick rounds and then cut into chunks around the core; discard the core.
• Cut the onion in half vertically and then separate the onion into 2-to-3-layer portions. Cut the portions into 1 1/2-inch pieces.
• Preheat a grill or large grill pan over medium-high heat. Thread the pork, pineapple and red onion onto the skewers. Brush with oil and sprinkle with salt. Grill the skewers until lightly charred on the bottom, about 3 minutes.
• Meanwhile, in a small bowl, whisk together the soy sauce with the vinegar, agave nectar and sesame oil.
• Flip the skewers and brush with some of the soy mixture. Continue to grill, flipping every 2 minutes and brushing with the soy mixture, until lightly charred all over and the pork is just cooked, 6 to 8 minutes longer. Transfer to a platter, sprinkle with toasted sesame seeds and serve.

PINEAPPLE & PORK SKEWERS

Steps:

• Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
• Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
• Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.

PORK & PINEAPPLE SKEWERS WITH ANCHO GLAZE & SALSA

Steps:

• To make the glaze, soak the ancho chillies in boiling water for 15 mins. While they're soaking, heat a large frying pan (no oil is needed). Add the onion slices and garlic. Season and let blacken on a medium-low heat for about 15 mins. Turn everything so all sides blacken. When the garlic is blackened, peel it. Add it to a food processor or blender with the charred onion, ancho chillies, coriander stems, cider vinegar, sugar and a good measure of salt. Blend until smooth, then scrape into a bowl.
• Slice the pork and pineapple into 4cm pieces. Thread them onto the soaked skewers and brush liberally with the glaze. You won't use all of it, but save the rest as a sauce for serving.
• In a small bowl, mix the chopped onion, lime juice and coriander leaves. Mix together.
• Heat a grill to high. Grill the skewers for 2-5 mins each side until chargrilled. Let them rest for 5 mins under foil, then serve with the fresh onion salsa and remaining glaze.

PINEAPPLE SIRLOIN SKEWERS

Steps:

• Drain pineapple, reserving juice. Refrigerate the pineapple. In a small bowl, combine the pineapple juice, soy sauce, brown sugar, oil, ginger, garlic and pepper. Reserve 1/3 cup marinade for basting and 1/3 cup for serving; cover and refrigerate., Pour the remaining marinade into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef and pineapple chunks. Grill, uncovered, over medium heat for 5 minutes on each side or broil 4-6 in. from the heat until beef reaches desired doneness, basting frequently with one portion of reserved marinade. Serve with remaining marinade.