Check out these tender pork skewers with hot ancho chillis, and sweet and juicy pineapple. This punchy bbq recipe is super easy to make and ready in 30 minutes
Ingreadient
- 700g trimmed pork tenderloin fillet, cut into 3cm cubes
- 1 tbsp ancho chilli flakes, (see notes below)
- 2 tbsp garlic granules
- 1 tbsp ground coriander
- 2 tbsp rice vinegar
- 2 tbsp caster sugar
- 2 tbsp sriracha (or other Asian chilli sauce)
- 1 lime, zested and ½ juiced
- 2 tbsp vegetable oil
- 350g pineapple, cut into similar-sized cubes to the pork
Direction
- Put all the ingredients, except the pineapple, in a bowl and mix really well to ensure the pork is well coated. Cover and marinate in the fridge for 2-3 hours or overnight. Marinating the pork will ensure every bite is juicy and tender when cooked.
- Soak 8-10 wooden skewers in cold water for 30 minutes or use metal skewers. Remove the pork from the fridge about 20 minutes before you are ready to cook.
- Skewer the pieces of pork alternately with chunks of pineapple until both are used up. Heat a griddle pan over a medium-high heat or cook over indirect heat on a BBQ.
- Grill the skewers for 3-4 minutes per side (so 12-16 minutes in total), until the pork is caramelised and cooked through and the pineapple charred. Rest on a plate for 5 minutes before serving.
