BBQ Sweet & Sour Pork Kebab Recipe

You gotta love the great British weather.

Flip flops one day, Wellington boots the next. I am showing my toes today, but not sure how long for – it’s a bit chilly. A day may start of sunny and end in rain, or vice versa. The key to appropriate clothing in Britain is to act like a good boy/girl scout – and ‘be prepared’.

With this in mind, and with the late Spring bank holiday fast approaching, I thought it was time for a BBQ recipe with a twist. A little contingency thrown in. Unsure where this is going? Keep reading.

Here’s a recipe that whatever the weather, and regardless how it changes during the day, is guaranteed to get you a scout badge for ingenuity.

BBQ Sweet & Sour Pork Kebab Recipe

To Serve 4 you will need:

(please note that ingredients shown were supplied by Aldi UK free of charge)

1kg of pork fillet – cubed into pieces approx. 1″ square

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1 red onion – peeled and chopped

3 garlic cloves – crushed

1″ approx. fresh ginger – finely grated

2 tablespoons tomato puree

200ml pineapple juice

100ml white wine

6 tablespoons of rice wine vinegar (I use Aldi’s Specially Selected Velvety Fig Vincotto which I love!)

Aldi Vincotto

3 tablespoons light soy sauce

4 teaspoons brown sugar

4 green peppers

Celery, carrot and spring onions to serve

Instructions:

Now here’s the twist. We’re going to slow cook the pork. There’s a reason for this – stick with me…

Preheat your standard slow cooker if required (refer to manufacturers guidelines).

In a pan lightly brown the cubed pork with the crushed garlic, grated ginger and onion.

Pork Garlic & Ginger in a pan

Once lightly browned add the tomato puree, mix thoroughly and keep on a low heat.

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Leaving the pan on low heat, in a jug add the pineapple juice, wine, soy, sugar and rice wine vinegar.

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Heat in a microwave or in a small pan until almost boiling.

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Place the meat and the liquid in the slow cooker. All the pork should be covered by liquid. If it isn’t then add a little more juice or water until just covered.

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Cook for 4 hours on high, or 8 on low depending on what time you plan to eat.

Now… if the weather is good, and a BBQ is still planned then chop the peppers and grab some wooden kebab sticks.

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Simply skewer up as you would any kebab and finish of on your BBQ! Top Tip – be careful when placing the pork on the skewer as it should be very tender – but it will firm up as it is sealed on the BBQ.

To serve finely sliced the celery, carrots and spring onions.

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Why would you do it this way?

Well 3 reasons;

  1. If plans change you can eat as a meal without barbecuing
  2. If you are hitting the barbecue the pork will be cooked properly and it’s super quick to seal just before serving
  3. Any leftovers can be frozen to be eaten with rice at a later date

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This recipe was inspired by, and sponsored by, Aldi UK as part of their #AldiSocialBBQ! which will be over on Twitter Monday 30th May at 6pm. Maybe see you there?

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