Sticky sesame pork kebabs recipe
information
Calories per serving 515.
ingredients
450 g (1 lb) pork tenderloin, trimmed of any fat and cut into bite sized cubes
1 garlic clove, crushed
2.5 cm (1 inch) piece of root ginger, peeled and grated
1 fresh red chilli, de-seeded and chopped finely
1 tablespoon clear honey
2 tablespoons dark soy sauce
2 tablespoons sherry
2 teaspoons sesame oil
300 g (10 1/2 oz) white long grain rice
a pinch of salt
2 tablespoons chopped fresh coriander
finely grated zest of 1 lime
1 tablespoon sesame seeds, toasted, to serve
1 garlic clove, crushed
2.5 cm (1 inch) piece of root ginger, peeled and grated
1 fresh red chilli, de-seeded and chopped finely
1 tablespoon clear honey
2 tablespoons dark soy sauce
2 tablespoons sherry
2 teaspoons sesame oil
300 g (10 1/2 oz) white long grain rice
a pinch of salt
2 tablespoons chopped fresh coriander
finely grated zest of 1 lime
1 tablespoon sesame seeds, toasted, to serve
method
1. Place the pork in a dish with the garlic, ginger, chilli, honey, soy sauce, sherry and sesame oil.
2. Mix together well, cover and leave to marinate for 15 minutes.
3. Thread the pork cubes on to eight wooden skewers and grill for 12 - 15 minutes under a medium to low heat turning frequently.
4. Meanwhile, put the rice in a large saucepan with 400 ml (14 fl oz) of water and a pinch of salt.
5. Bring to the boil, and then reduce the heat, cover, and simmer without stirring for 12 minutes.
6. Remove the pan from the heat. Fluff up the grains with a fork and mix in the coriander and lime zest.
7. To serve, divide the rice between four warmed plates.
8. Top each with two kebabs and scatter with sesame seeds.
2. Mix together well, cover and leave to marinate for 15 minutes.
3. Thread the pork cubes on to eight wooden skewers and grill for 12 - 15 minutes under a medium to low heat turning frequently.
4. Meanwhile, put the rice in a large saucepan with 400 ml (14 fl oz) of water and a pinch of salt.
5. Bring to the boil, and then reduce the heat, cover, and simmer without stirring for 12 minutes.
6. Remove the pan from the heat. Fluff up the grains with a fork and mix in the coriander and lime zest.
7. To serve, divide the rice between four warmed plates.
8. Top each with two kebabs and scatter with sesame seeds.
serving amount
serves 4.
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