Pork Kebabs with Honey and Ginger
If you have to work and cook, you can leave this little lot to marinate in the morning and just pop them under the grill when you get home. These are also nice served with a sharp spiced apple sauce.
|Oven temperatures and Conversions|
|Click here for information|
|You will also need 4 wooden bamboo skewers, 12 inches (30 cm) long. Alternatively, use metal skewers.|
This recipe is taken from The Delia Collection: Pork.
First, cut the meat into roughly 1 inch (2.5 cm) cubes, leaving any fat on. Then combine all the ingredients for the marinade together in a large bowl and whisk to blend them thoroughly. Season well with salt and freshly milled black pepper, then add the cubes of meat and stir well to coat in the marinade. Cover and leave in a cool place to marinate for about 6 to 8 hours. If you have wooden skewers, you need to soak them for 30 minutes in hot water before cooking (to prevent them burning).
When you are ready to cook the kebabs, pre-heat the grill to its highest setting. Then, to assemble them, cut each of the onion into sixths through the root. Then thinly slice the stem ginger pieces and thread alternate pieces of meat, onion and preserved ginger on to the skewers. Grill them for 15-20 minutes and don’t worry if they look a bit black – they taste fine. Brush occasionally with the marinade and turn the kebabs 2 or 3 times while they are cooking.
When they are cooked, remove the kebabs to a plate and cover to keep warm. Then, make a sauce by adding the 4 fl oz (120 ml) of dry white wine to the grill pan juices, along with any remaining marinade, and boiling over direct heat till syrupy.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Icing christening cake
23 May 2015 10:26
Jersey royal potatoes
21 May 2015 19:18
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
21 May 2015 15:50
01 Mar 2015 15:04
20 May 2015 17:37
16 May 2015 20:21