Concertina kebabs with pineapple glaze

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 9
Servings 6
Time 20 minutes

Ingredients

  • 2
    kg
    belly of pork
  • 20
    pickled onions
  • PINEAPPLE GLAZE
  • 35
    ml
    olive oil
  • 4
    spring onions, chopped
  • 1
    clove garlic, chopped
  • 439
    g
    crushed pineapples
  • 15
    ml
    Worcestershire sauce
  • 5
    ml
    ground ginger
 

Method

20-25 minutes
 
1. PINEAPPLE GLAZE: Heat oil in a saucepan and sauté onions and garlic for one minute. Add remaining ingredients and simmer for five minutes. Set aside to cool. 2. Remove rind and excess fat from pork and cut it into thin strips. Thread strips in a concertina fashion onto wooden skewers, alternating with pickled onions. 3. Baste with pineapple glaze and grill slowly over medium heat. Baste constantly until browned. Season to taste and serve hot.
 

Read more on: pork  |  grill
 

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