Beijing-style pork skewers

Recipe from: 11/16/1994 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 600
    pork fillet, cubed and threaded onto skewers
  • salt and milled black pepper
  • five spice powder
  • cornflower
  • 200
    sunflower or peanut oil, or sesame oil mix
  • 1
    large onion, chopped
  • 10
    chopped ginger, or to taste
  • 100
    toasted cashew nuts
  • 600
    aubergines, diced
  • 2
    fresh red chillies
  • 15
    soy sauce
  • 30
    tomato sauce
  • cornflour and water mixture for glazing


Season pork with salt, pepper and five-spice powder. Dust with a little cornflour and deep fry in heated oil in a wok over high heat until browned (if you don't have a wok, first fry the pork cubes before threading them onto the skewers). Drain, reserving oil. Reheat wok over flame and, using 75 ml (5 tbsp) reserved oil, sauté onions, garlic, ginger, cashew nuts and brinjals. Add chillies or sambal oelek, soy sauce, tomato sauce and oil just before brinjals are cooked. To make a shiny glaze, add a little cornflour mixed with water. Return pork skewers to wok and reheat. TO SERVE: Line a platter with oiled banana leaves, arrange cooked rice on them and top with piping hot pork skewers and brinjal mixture.

Read more on: deep-fry  |  pork


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