Korean BBQ Pork Skewers with Pink Lady Apples
Description
Saucy BBQ pork neck skewers with chunks of sweet Pink LadyⓇ Apples – a definite braai favourite!
Ingredients
Skewers
½ C (125 ml) water
½ C (125 ml) Soy sauce
¼ C (60 ml) brown sugar
¼ C (60 ml) rice wine (mirin)
3 Tbsp (45 ml) fish sauce
2 tsp (10 ml) chilli flakes
1 Tbsp (15 ml) minced garlic
1 Tbsp (15 ml) minced ginger
salt & white pepper to taste
1.2 kg pork neck, cut into 3x3 cm cubes
5 Pink LadyⓇ Apples, peeled, cored & cut into 3x3 cm cubes
2 red onions, cut into 3x3 cm pieces
2 Tbsp (30 ml) olive oil
To Serve
2 spring onions, green part only, sliced on the diagonal
1 Tbsp (15 ml) toasted sesame seeds
½ fresh Pink LadyⓇ Apple, diced into small cubes (optional)
1 red chilli, thinly sliced on the diagonal (optional)
Instructions
Skewers
To make the marinade, mix the water, Soy sauce, brown sugar, rice wine, fish sauce, chilli flakes, garlic, ginger, salt and pepper together in a container with a lid. Add the cubed pork, seal with the lid and toss to ensure that all the cubes are well covered. Refrigerate for 4 hours or overnight, giving the container a toss in between to ensure that the meat is evenly marinated.
Use metal or wood skewers roughly 15 cm long; thread the skewers, alternating with pork, apple and red onion until all of the skewers are made.
Build a medium-hot fire and braai the skewers for 8-10 minutes, rotating frequently and basting with the marinade in-between until caramelised on all sides – a little char is fine for a nice smoky flavour. Add any remaining marinade to a frying pan and simmer over medium heat to reduce and thicken.
Tip: these can also be done in the oven at 200 ºC if preferred.
To Serve
Drizzle the skewers with the reduced sauce and garnish with sliced spring onions and toasted sesame seeds. Top with cubed Pink LadyⓇ Apples for crunch (optional) and red chilli if using.
