- 400g pork fillet
- 4 tbsp light muscovado sugar
- 60ml cider vinegar
- 1 tsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- ½ small pineapple, peeled, cored and cut into chunks (or use ready prepped fresh pineapple, drained well)
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 1 green pepper, deseeded and cut into squares (optional)
- 4 spring onions, trimmed and cut into 4 equal lengths
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- small bunch coriander, chopped (optional)
- cooked rice or pitta, to serve
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.
Choose your skewersYou'll need eight small or four large skewers for this recipe. Metal skewers with twists along the length are ideal, as they stop the ingredients from sliding about. If you're using wooden skewers, soak them in water first.