Pork & pineapple skewers with ancho glaze & salsa

Pork & pineapple skewers with ancho glaze & salsa

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Cooking time

Prep: 25 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2 - 3

Fresh pineapple adds some zing to these grilled pork kebabs with dried chilli marinade and fresh onion salsa

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving (3)

kcalories
454
protein
34g
carbs
70g
fat
5g
saturates
2g
fibre
4g
sugar
66g
salt
0.2g

Ingredients

  • 1 pork fillet, about 400g
  • 1 small pineapple, peeled and cored
  • 1 small onion, finely chopped
  • juice 1 lime
  • 5-6 wooden skewers, soaked

For the glaze

  • 2 small ancho dried chillies, seeds and stem removed
  • 2 medium onions, cut into thick slices
  • 8 garlic cloves, unpeeled
  • small pack coriander, stems only (roughly chop the leaves and set aside for the salsa)
  • 120ml good-quality cider vinegar
  • 8 tbsp soft brown sugar

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Method

  1. 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.
  2. 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.
  3. In a small bowl, mix the chopped onion, lime juice and coriander leaves. Mix together.
  4. 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.

Recipe from Good Food magazine, January 2014

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