Glazed Pork Kebabs

Ingredients: 1 tbsp runny honey juice of 1 orange 1 tsp Dijon mustard 2 tsp freshly grated root ginger 1 tsp dark soy sauce 675g (1 1/2lb) boneless pork, well-trimmed and cut into 4cm (1 1/2in) cubes steamed baby potatoes and long stemmed broccoli, to serve Method: 1. Mix together the honey, orange juice, mustard,… Continue reading Glazed Pork Kebabs

by Food Ireland

Ingredients:

1 tbsp runny honey
juice of 1 orange
1 tsp Dijon mustard
2 tsp freshly grated root ginger
1 tsp dark soy sauce
675g (1 1/2lb) boneless pork, well-trimmed and cut into 4cm (1 1/2in) cubes
steamed baby potatoes and long stemmed broccoli, to serve

Method:

1. Mix together the honey, orange juice, mustard, ginger and soy in a shallow non-metallic dish until well combined. Add the pork cubes and stir until evenly coated, then cover with clingfilm and chill for at least 2 hours or up to 48 hours is perfect. As with most marinades the longer you leave it the better the taste.

2. To make the kebabs, thread the pork, courgettes and onions alternatively on to 8 x 15cm (6in) skewers. Heat a griddle pan or preheat the grill. Arrange the kebabs on the griddle or grill rack and cook for 18-20 minutes, turning regularly until the pork is tender and cooked through. Arrange on plates and serve with the baby potatoes and broccoli.

Source: Bord Bia

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