Ingredients
- 700g pork shoulder or pork loin, cut into chunks
- 2 courgettes, sliced into thick half moons
- 2 tbsp chilli garlic sauce
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp neutral oil
- 2 tbsp runny honey
- 1 tsp Chinese five-spice
- 2 garlic cloves, grated
- 1 tsp fresh ginger, grated
- 1/2 tsp black pepper
- Pinch of salt, if needed
- To Serve:
- Steamed rice
- Spring onions
- Lime wedges
- Sesame seeds
- Chilli oil, optional
Nutrition (per serving)
- Calories: 460
- Protein: 38g
- Fat: 26g
- Carbs: 16g
Method
- Mix the chilli garlic sauce, soy sauce, sesame oil, neutral oil, honey, five-spice, garlic, ginger and black pepper.
- Add the pork chunks and coat well.
- Cover and marinate in the fridge for 1 hour.
- Thread the pork and courgette onto skewers.
- Cook on a hot BBQ, grill or griddle for 10 to 12 minutes, turning regularly.
- Brush with any leftover marinade during the first half of cooking only.
- Make sure the pork is fully cooked and lightly charred.
- Serve with rice, spring onions, lime and sesame seeds.
Notes
Pork shoulder gives the best juicy finish, but pork loin works if you want something leaner. Keep the chunks even so they cook at the same speed.