1 kg (2 lb) lean, boneless shoulder of pork
6 Brazil nuts, grated
15 ml (1 tbsp) coriander seeds, crushed
2 garlic cloves, finely chopped
1 Spanish onion, grated
30 ml (2 tbsp) lemon juice
15 - 30 ml (1 - 2 tbsp) brown sugar
60 ml (4 tbsp) soy sauce
5 ml (1 tsp) cracked black peppercorns
cayenne pepper
olive oil
6 Brazil nuts, grated
15 ml (1 tbsp) coriander seeds, crushed
2 garlic cloves, finely chopped
1 Spanish onion, grated
30 ml (2 tbsp) lemon juice
15 - 30 ml (1 - 2 tbsp) brown sugar
60 ml (4 tbsp) soy sauce
5 ml (1 tsp) cracked black peppercorns
cayenne pepper
olive oil
For the garnish
lime wedges
sprigs of flat-leaved parsley
sprigs of flat-leaved parsley
For the salad
1 lettuce
1 bunch of watercress, trimmed
1 avocado
1 garlic clove, halved
30 ml (2 tbsp) finely chopped chives
salt and freshly ground black pepper
60 ml (4 tbsp) olive oil
15 ml (1 tbsp) wine vinegar
about 20 ml (4 tsp) lemon juice
8 whole, shelled Brazil nuts
1 bunch of watercress, trimmed
1 avocado
1 garlic clove, halved
30 ml (2 tbsp) finely chopped chives
salt and freshly ground black pepper
60 ml (4 tbsp) olive oil
15 ml (1 tbsp) wine vinegar
about 20 ml (4 tsp) lemon juice
8 whole, shelled Brazil nuts
method
1. Cut the pork into 32 x 25 mm (1 in) cubes. Combine the remaining ingredients, except the oil, in a large bowl. Add the pork cubes, turn to coat, then leave to marinate for at least 2 hours, turning occasionally. Heat the grill without the grid to high.
2. Thread 8 cubes of pork onto each of 4 skewers. Brush the grill grid with olive oil and place the skewers on the grid. Grill, 7.5 cm (3 in) from the heat, for 10 minutes or until cooked through, turning frequently.
3. While the pork is cooking, make the salad: rub a salad bowl with the cut garlic clove. Arrange the lettuce and watercress in the bowl. Chop the garlic and add with the chives and salt and pepper to taste. Dress with the olive oil and wine vinegar.
4. Peel and slice the avocado and sprinkle with lemon juice. Toss the salad and garnish with the avocado and Brazil nuts.
5. Arrange the skewers on a heated serving dish, garnish with lime wedges and parsley and serve once, accompanied by the salad.
2. Thread 8 cubes of pork onto each of 4 skewers. Brush the grill grid with olive oil and place the skewers on the grid. Grill, 7.5 cm (3 in) from the heat, for 10 minutes or until cooked through, turning frequently.
3. While the pork is cooking, make the salad: rub a salad bowl with the cut garlic clove. Arrange the lettuce and watercress in the bowl. Chop the garlic and add with the chives and salt and pepper to taste. Dress with the olive oil and wine vinegar.
4. Peel and slice the avocado and sprinkle with lemon juice. Toss the salad and garnish with the avocado and Brazil nuts.
5. Arrange the skewers on a heated serving dish, garnish with lime wedges and parsley and serve once, accompanied by the salad.
serving amount
serves 4
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