Grilled Pork Fillet Skewers with Asian Pineapple Sauce

Ingredients

• 500 g pork fillet
• 1 red bell pepper
• 8 large mushrooms
• 2 tsp oil
• Pepper
• Salt
• lettuce leaves (for serving)
• 8 wooden skewers
• 100 g pineapple (canned)
• 2 Spring Onions
• 2 tsp oil
• 2 tsp Tomato paste
• 1 tsp Honey
• 2 tsp apple cider vinegar
• 2 tbsp Light soy sauce
• 1 tsp Cornstarch
• 100 ml pineapple juice
• Salt

Instructions

1. 1.

   First cut the pineapple into small pieces for the sauce. Clean and finely chop the spring onions. Heat oil, briefly sauté the spring onions. Stir in tomato paste, honey, vinegar, and soy sauce. Mix cornstarch with a little cold water. Add pineapple juice to the spring onions and bring to a boil. Whisk in the starch mixture and boil again. Add pineapple pieces and season with salt. Let the sauce cool.

2. 2.

   Soak wooden skewers in water so they don’t burn on the grill and the meat releases easier. Slice pork fillet into about 2.5 cm thick slices. Quarter the bell pepper, clean it, rinse, and cut into pieces. Clean mushrooms. Thread pork, pepper, and mushrooms alternately onto the skewers.

3. 3.

   Season skewers with pepper and lightly brush with oil. Place on an aluminum grill pan. Grill the skewers over hot charcoal (or under a preheated oven grill) for 12-15 minutes, turning occasionally. Arrange the skewers on a lettuce leaf and serve with extra pineapple sauce.