Chilli & Lime Pork Skewers

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE full name of recipe was Chilli and Lime Pork Skewers With Buttered Ginger Rice."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (595.4 g)
  • Calories 855.6
  • Total Fat - 33.7 g
  • Saturated Fat - 16.7 g
  • Cholesterol - 285.9 mg
  • Sodium - 692.7 mg
  • Total Carbohydrate - 96.6 g
  • Dietary Fiber - 2.3 g
  • Sugars - 7 g
  • Protein - 37.7 g
  • Calcium - 106.7 mg
  • Iron - 3.2 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.2 mg

Step 1

Place the chilli sauce, lime rind and lime juice in a large bowl and mix to combine and then place 2 tablespoons of the chilli mixture in a small bowl and set aside.

Step 2

Add the pork to the large bowl and toss to combine and then add 80 grams of the butter to the reserved chilli mixture and mix to combine and then set aside.

Step 3

Melt the remaining butter in a medium saucepan over high heat and add the ginger, garlic, salt and pepper and cook, stirring constantly, for 1 minute or until the garlic is browned and then add the rice and boiling water and bring to the boil, cover with a lid, reduce heat to low and simmer for 15 minutes and then remove from the heat and set aside, covered, for 5 minutes.

Step 4

While the rice is cooking, preheat the grill (broiler) to high.

Step 5

Thread the pork onto 8 metal skewers and place on a lightly greased oven tray and cook for 10–12 minutes or until charred and cooked through.

Step 6

Divide the buttered ginger rice between plates and top with the skewers, chilli butter, cucumber and mint to serve.

Tips & Variations


No special items needed.

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