The Island Kitchen: four-spice pork kebabs recipe
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SERVES 4
Ingredients
*500g pork loin, shoulder or neck, cut into 4cm chunks
*1 large red pepper, cut into chunks
*3 tomatoes, deseeded and cut into chunks
*1 large red onion, cut into chunks
*1 tbsp olive oil
*Sea salt and freshly ground black pepper
For the marinade~
*2 garlic cloves, roughly chopped
*2cm piece of fresh root ginger, peeled and finely chopped
*3 tbsp light soy sauce
*½ tsp ground cinnamon
*½ tsp ground cloves
*½ tsp ground nutmeg
*Pinch of cayenne pepper
*1 tbsp runny honey
12 wooden skewers, soaked in water for 30 minutes
Method
1. First make the marinade. Using a pestle and mortar, pound the garlic and ginger to a paste, then add in the soy sauce, cinnamon, cloves, nutmeg, cayenne pepper and honey. Combine using a spoon.
2. Place the pork in a mixing bowl with the marinade and rub well into the meat. Cover and refrigerate to marinate for at least 2 hours, or ideally overnight.
3. Place the pepper, tomato and red onion in a bowl and drizzle with the olive oil to coat the vegetables.
4. Start to assemble the brochette skewers: first take a piece of pork and pierce in the middle and push down to the end of the skewer, then alternate the tomato, peppers, onion and pork until all the skewers are full. Season with salt and pepper and brush with the remaining marinade juices.
5. Place the skewers on a preheated grill or barbecue for around 5 minutes on each side until the pork is cooked throughout but still juicy and tender. Serve over steamed white rice.
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The Island Kitchen by Selina Periampillai (Bloomsbury, £26) is published 2nd May 2019 Photography © Yuki Sugiura