Pork and Pineapple Skewers Paired with a Fiery Bhut Jolokia
Get ready for a flavour-packed experience that combines sweetness with a fiery kick. Try it tonight and spice up your dinner! Barbecue or Tandoor - which reigns supreme? Wouldn’t it be the dream to have both at home #goals. Introducing the sizzling sensation of pork and pineapple skewers paired with a fiery bhut jolokia twist! Perfect for those who want to impress your guests with a total hero dish that's as bold in taste as it is in presentation. Let's fire up the grill!
Servings: 4
Prep time: 15 minutes
Cooking time: 5-7 minutes grilling,
plus 5-10 minutes for the tare sauce
Prep time: 15 minutes
Cooking time: 5-7 minutes grilling,
plus 5-10 minutes for the tare sauce
Ingredients
600 grams boneless pork belly, skin on, cut into 1cm x 4cm strips
4 spring onions, cut into 4cm lengths
1 small pineapple, peeled and cut into 1cm x 4cm pieces
Roasted sesame seeds, to serve
Finely grated daikon, to serve
Thinly sliced spring onion tops, to serve
For the tare:
2 teaspoons finely chopped ginger
50 ml sake
100 ml mirin
150 ml light soy sauce
1-2 tablespoons Hot Toddy Ghost Chilli sauce (adjust according to your heat preference)
Instructions
- For the tare, combine ginger, sake, mirin, soy sauce, and Hot Toddy Ghost Chilli sauce in a saucepan over medium-high heat. Reduce to a thick sauce (5-10 minutes).
- Preheat a barbecue (preferably charcoal) to high. Thread pork onto 4 flat wooden skewers, alternating with pineapple and spring onion pieces.
- Grill the skewers, brushing frequently with the spicy tare and turning occasionally, until they are glazed, charred, and cooked through (5-7 minutes).
- To serve, top the yakiton with sesame seeds, spring onion, and optionally, daikon.
- Enjoy creating and sharing this mouth-watering twist on a classic yakiton!