Ingredient:
500 g (1 lb) pork fillet (tenderloin), cut into chunks
1 red pepper, halved, deseeded, and cut into chunks
1 green pepper, halved, deseeded, and cut into chunks
1 onion, cut into chunks
¼ fresh pineapple, peeled and cut into chunks
Marinade
90 ml (3 fl oz) sunflower oil
90 ml (3 fl oz) soy sauce
Juice of 1 lime
3 garlic cloves, crushed
3 tbsp sugar
¼ tsp ground ginger
4 Bamboo Skewers
Method:
Combine the marinade ingredients in a bowl. Add the pork, peppers, onions, and pineapple, and stir well. Cover and chill for at least 2 hours.
Thread the meat on to the skewers, alternating with peppers, onions, and pineapple. Baste with any remaining marinade. Barbecue for 4-5 minutes on each side, basting, until the pork is cooked.
500 g (1 lb) pork fillet (tenderloin), cut into chunks
1 red pepper, halved, deseeded, and cut into chunks
1 green pepper, halved, deseeded, and cut into chunks
1 onion, cut into chunks
¼ fresh pineapple, peeled and cut into chunks
Marinade
90 ml (3 fl oz) sunflower oil
90 ml (3 fl oz) soy sauce
Juice of 1 lime
3 garlic cloves, crushed
3 tbsp sugar
¼ tsp ground ginger
4 Bamboo Skewers
Method:
Combine the marinade ingredients in a bowl. Add the pork, peppers, onions, and pineapple, and stir well. Cover and chill for at least 2 hours.
Thread the meat on to the skewers, alternating with peppers, onions, and pineapple. Baste with any remaining marinade. Barbecue for 4-5 minutes on each side, basting, until the pork is cooked.
