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
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!)
3 tablespoons light soy sauce
4 teaspoons brown sugar
4 green peppers
Celery, carrot and spring onions to serve
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.
Once lightly browned add the tomato puree, mix thoroughly and keep on a low heat.
Leaving the pan on low heat, in a jug add the pineapple juice, wine, soy, sugar and rice wine vinegar.
Heat in a microwave or in a small pan until almost boiling.
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.
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.
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.
Why would you do it this way?
Well 3 reasons;
- If plans change you can eat as a meal without barbecuing
- If you are hitting the barbecue the pork will be cooked properly and it’s super quick to seal just before serving
- Any leftovers can be frozen to be eaten with rice at a later date
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?