Chilli garlic pork and courgette skewers

Name: Chilli garlic pork and courgette skewers
Total time: 20 min
Ingredients: 500g of pork tenderloin, trimmed; 1 courgette; 1 tsp groundnut oil; 1 pinch of sea salt; 1 handful of sesame seeds; 1 spring onion, finely sliced; 2 tbsp of chilli garlic sauce; 2 tbsp of light soy sauce; 2 tbsp of sesame oil; 2 tbsp of runny honey; 1 tsp Chinese five-spice powder

by Shu Han Lee

Item 1 of 1

Main
easy
4
20 minutes

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Shu Han Lee's delightful chilli pork skewers recipe is just the thing for summer, with a punchy marinade of chilli garlic sauce and Chinese five-spice adding plenty of flavour to the tender pork before grilling.

First published in 2018

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This marinade brings together all my favourite flavours – chilli, garlic, soy, sesame and five spice. I use it on all kinds of meat, or even more robust ‘meaty’ vegetables such as aubergine. In this instance, I’ve gone for grilled pork tenderloin, skewered along with slices of courgette for the perfect summer barbecue treat.

Ingredients

Metric

Imperial

Pork and courgette skewers

500g of pork tenderloin, trimmed
1 courgette
1 tsp groundnut oil
1 pinch of sea salt
1 handful of sesame seeds
1 spring onion, finely sliced

Marinade

2 tbsp of chilli garlic sauce
2 tbsp of light soy sauce
2 tbsp of sesame oil
2 tbsp of runny honey
1 tsp Chinese five-spice powder

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Equipment

Wooden skewers 12
Barbecue

Method

Cut the pork loin into even bite-sized cubes, about 2cm. Stir together all the ingredients for the marinade. Add the pork and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight

Meanwhile, place 12 wooden skewers in a large roasting tray of cold water to soak – this will stop them burning

30 minutes before you’re ready to cook, take the pork out of the fridge to allow it come to room temperature. Meanwhile, slice the courgettes into 1cm rounds. Toss with the groundnut oil and season with sea salt

Drain the skewers and alternately thread the pork and courgette onto them

Fire up your barbecue. Grill for 6–8 minutes until cooked through, turning often to get the pork and courgette golden and lightly charred on all sides

Finish with a sprinkle of sesame seeds and spring onions. Serve straight away

First published in 2018

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Shu Han Lee

Shu grew up in Singapore and continues her nation's obsession with food in London, where she writes about food that's seasonal, British, yet Singaporean at the same time.

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