Oriental Pork Kebabs

Perfect for the BBQ or under the grill, the marinade in this recipe keeps the pork beautifully tender whilst maintaining a tangy and sweet taste.


750g boneless pork, cubed
1 red pepper
1 green pepper
1 yellow pepper
2 large onions
12 medium sized mushrooms

150ml unsweetened pineapple juice
6 tbsp light soy sauce
1 tbsp maple syrup
1 tbsp soft brown sugar
1 clove garlic, crushed
4 tbsp sesame seeds
1 bunch spring onions, trimmed and sliced
Freshly ground black pepper to taste


  1. Mix the marinade ingredients together and add the cubed pork. Cover, and leave overnight in the fridge.
  2. Quarter the onions and cut the quarters in half. Quarter and deseed the peppers and cut each quarter into 3.
  3. Place the onion in a pan of boiling water for 3 minutes, then add the peppers. Boil for another 2 minutes, drain and refresh.
  4. Drain the meat and reserve the marinade. Add the cornflour and water mixture to the marinade and bring to the boil.
  5. Thread the meat onto bamboo skewers, alternating with pepper, onions, and mushrooms.
  6. Cook on a bbq or under a preheated grill for 15-20 minutes until the pork is cooked thoroughly and lightly browned, turning and brushing with the glaze frequently.