Quick and easy, these Sweet and Sour Pork Skewers add a great Asian flavour to the standard barbecue fare. Serve with some jasmine rice and sautéed veggies for a complete meal.
Time: 25 minutes
- 750g pork scotch fillet or loin steak, cubed
- 2 capsicums, seeded, cubed
- 425g tin pineapple rings, chopped, juice reserved
- 8 bamboo skewers, soaked
- 1/4 cup white vinegar
- 1/4 cup sweet chilli sauce
- 2 tablespoons brown sugar
- 2 teaspoon cornflour
- coriander leaves, to serve (optional)
Skewer pork, capsicums and pineapple alternately on bamboo skewers and place in a shallow dish. Combine reserved pineapple juice, vinegar, chilli sauce and sugar. Pour half of this mixture over the skewers, turning to coat thoroughly. Preheat the barbecue on high. Place skewers onto barbecue, reserving the marinated liquid. Cook skewers for 12 minutes, turning until cooked through. Meanwhile, using a small saucepan, mix the cornflour and 1 tablespoon of the reserved marinade until a smooth paste is formed. Mix in the remaining marinade, stirring continuously until mixture boils and thickens. Simmer on low for about three minutes.
Serve pork skewers with rice, veggies and the marinade dipping sauce.