#SCGS Sticky Pork Skewers
#SCGS Sticky Pork Skewers
Ingredients
Pork & Marinade
4 garlic cloves, minced
2 tsp (10 ml) fresh, finely chopped coriander (dhania)
2 tsp (10 ml) finely chopped flat-leaf parsley
2 tsp (10 ml) brown sugar
1 tsp (5 ml) soy sauce
1 tsp (5 ml) oyster sauce
1½ tsp (7,5 ml) ground white pepper
1 tsp (5 ml) Seven Colours Grill Seasoning™
1 kg pork fillet, cut into cubes
Sticky Glaze
3 tsp (15 ml) brown sugar
2 tsp (10 ml) soy sauce
1 tsp (5 ml) oyster sauce
1 tsp (5 ml) honey
1 tsp (5 ml) water
½ tsp (2,5 ml) Seven Colours Grill Seasoning™
½ tsp (2,5 ml) chilli flakes or finely chopped red chilli (optional)
Method
In a bowl, combine the garlic, coriander, parsley, brown sugar, soy sauce, oyster sauce, white pepper and Seven Colours Grill Seasoning™. Mix until the sugar has dissolved. Add the cubed pork fillet and toss well to coat. Cover and refrigerate for at least 2–4 hours, or overnight for deeper flavour.
Preheat the oven to 200°C. Thread the marinated pork tightly onto skewers and arrange on a foil-lined tray fitted with a wire rack. Bake for 10–12 minutes, turning halfway through, until just cooked.
While the pork bakes, combine all the glaze ingredients in a small saucepan. Simmer over medium heat for 3–5 minutes until slightly thickened, then remove from the heat.
Brush the skewers generously with the glaze and return to the oven on grill for 2–4 minutes, until caramelised and glossy. Turn and glaze once more, keeping a close eye to prevent burning. Remove, rest for 2 minutes and serve hot with lime wedges as well as fluffy white rice, creamy mashed potatoes or buttered vegetables for the perfect comforting meal.
Season your stews
#sevencolours
