Essentials South Africa – August 2019

2 shallots or small onions, peeled

and finely chopped

2 cloves garlic, peeled and crushed

1 chilli, seeds removed, finely

chopped

½ tsp each ground turmeric,

coriander and cumin

1 tbsp soy sauce

1 tbsp sunflower oil

200g pork fillet, cut into strips

To serve

250g jasmine rice

4 radishes, trimmed and chopped,

½ cucumber, ¼ chopped and ¼ cut

into ribbons

1 tbsp fresh coriander

1

Put the shallots or onions in

a shallow dish. Add the garlic,

chilli, ground spices, soy sauce

and the oil. Add the pork and stir

to coat in the marinade. Leave

for 30 min for the flavours to

penetrate the meat.

2

Put the rice into a pan with a

pinch of salt and 600ml boiling

water. Bring to the boil and cook

for 15 min, until the rice is tender

and the liquid is absorbed. Spoon

into oiled dariole moulds and

leave them in a warm place for

a few min.

3

Meanwhile, set the grill to high.

Thread strips of pork onto 12

bamboo skewers that have been

soaked in water. Grill for about 15

min, turning them as needed, until

they’re browned all over. Turn the

rice out of the moulds and serve

the pork on the skewers, along

with a bowl of chopped radishes

and cucumber, garnished with

coriander. Decorate the serving

plate with ribbons of cucumber.

439kJ P er SerViNG 5g FAt

1g SAt FAt

INDONESIAN

PORK SKEWERS

SerVeS 4 reAdY iN 45 MiN

+ MAriNAtiNG

super

easy