750 g (1 1/2 lb) lean pork
for the Marinade
1 onion, grated
1-2 garlic cloves, crushed
4 Brazil nuts, grated
1/4 cup lemon juice
1/4 cup soy sauce
1/2 teaspoon pepper
3 drops Tabasco or other hot pepper sauce
1 teaspoon ground coriander
2 tablespoons brown sugar
2 tablespoons salad oil
1-2 garlic cloves, crushed
4 Brazil nuts, grated
1/4 cup lemon juice
1/4 cup soy sauce
1/2 teaspoon pepper
3 drops Tabasco or other hot pepper sauce
1 teaspoon ground coriander
2 tablespoons brown sugar
2 tablespoons salad oil
method
1. Trim excess fat from pork, leaving some on and cut into 3 cm (1 1/4 inch) cubes.
2. Combine marinade ingredients in a glass or pottery bowl and add pork pieces, mix well.
3. Allow to marinate for 2 hours or more.
4. When ready to cook, thread pork on four metal or bamboo skewers and place under a hot grill.
5. Cook for 25 minutes or until cooked through (reduce heat after first 3 minutes on each side).
6. Brush pork with marinade and turn often during cooking.
7. Serve on a bed of hot rice.
8. Heat any remaining marinade and serve over sates.
2. Combine marinade ingredients in a glass or pottery bowl and add pork pieces, mix well.
3. Allow to marinate for 2 hours or more.
4. When ready to cook, thread pork on four metal or bamboo skewers and place under a hot grill.
5. Cook for 25 minutes or until cooked through (reduce heat after first 3 minutes on each side).
6. Brush pork with marinade and turn often during cooking.
7. Serve on a bed of hot rice.
8. Heat any remaining marinade and serve over sates.
serving amount
serves: 4
rate this recipe
8.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
