Pork, pineapple and vegetable kebabs with plum glaze

Cooking Meat Pork, pineapple and vegetable kebabs with plum glaze

Theres no need to order Asian takeaway when you can make these tender pork, pineapple and vegetable kebabs marinated in sticky plum glaze at home.

Lables: Lactose free Milk free
  1. To make the marinade, combine plum sauce, soy sauce, ginger and garlic in a jug.
  2. Prepare the noodles following packet directions.
  3. Thread the zucchini, capsicum, pork and pineapple onto skewers to make 8 kebabs. Place in a large glass or ceramic dish. Pour over the marinade, reserving 2 tablespoons. Turn to coat. Set aside for 30 mins to marinate.
  4. Heat a barbecue grill or chargrill on medium-high. Spray with oil. Cook the kebabs, turning, for 10-12 mins or until the pork and vegetables are cooked through.
  5. Meanwhile, heat the oil in a wok over high heat. Add the snow peas. Stir-fry for 2-3 mins or until tender. Transfer to a plate. Add the noodles and reserved marinade. Stir-fry for 2 mins or until heated through.
  6. Serve the kebabs with noodles and snow peas.

If you liked the recipe "Pork, pineapple and vegetable kebabs with plum glaze", tell your friends about it!

450g pkt hokkien noodles
2 large zucchini, cut into 1cm-thick slices
2 large red capsicums, cut into 3cm pieces
550g Coles Australian pork scotch fillet, cut into 3cm pieces
750g pineapple, peeled, cored, cut into 3cm pieces
1 tsp vegetable oil
150g snow peas, trimmed, halved diagonally
Coriander leaves
1/2 cup SPC plum sauce
2 tbsp soy sauce
1 tsp finely grated ginger
1 garlic clove, crushed

Adv

Autors
Preparation time
1:00
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
Posted by

Rate the recipe Pork, pineapple and vegetable kebabs with plum glaze

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments