Beijing-style pork skewers

Fairlady
4 servings
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Pork

By Food24 November 03 2009
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Ingredients (13)

600.00 g pork fillets — cubed and threaded onto skewers
salt and freshly ground black pepper
Chinese five-spice powder
cornflour
200.00 ml — sesam oil mix
1.00 onion — large, chopped
10.00 ml fresh ginger — chopped
100.00 g cashew nuts — toasted
600.00 g aubergine — diced
2.00 red chilli
15.00 ml soy sauce
30.00 ml tomato sauce
cornflour — slurry, for glazing
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Method:

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.



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