BBQ PORK SKEWERS
Filipino street-side BBQ pork skewers with coriander mango salsa.
for 4 servings
1kg topside pork, cut into roughly 2-3cm cubes
½ head garlic, finely minced
½ cup soy sauce
¼ cup lemon juice
½ cup tomato sauce
1 cup ginger beer
½ cup brown sugar
1 tsp salt
1 tsp black pepper
2 mango cheeks, diced into cubes
1 punnet cherry tomatoes, halved
½ red onion, finely diced
1 continental cucumber, deseeded and diced
Handful of coriander, chopped
Juice of 1 lime
2 tsp fish sauce
mini bamboo skewers, soaked overnight and cooked white rice to serve
Marinate the pork in a large container with the marinade ingredients for at least ½ hour (overnight is best). Once marinated, thread the pork onto the skewers.
Drain the excess marinade through a sieve, discarding any bits, and pour marinade juice into a saucepan. Heat the marinade on the stove on high heat and boil till the marinade reduces by a third and thickens to a runny sauce like consistency. This will be used to baste your skewers as they cook.
Combine the salsa ingredients -mango cheeks, cherry tomatoes, onion, cucumber, coriander, lime juice and fish sauce in a bowl and set aside.
On a BBQ, webber or griddle pan (on a webber, you will achieve the authentic Filipino street-side smoky BBQ flavour), cook the skewers on a moderate-high heat for 20-25 mins, turning and basting occasionally.
Serve the skewers with the salsa, lots of white rice and some chilli sauce if you like.