Serves:3 – 4
Difficulty:Easy
Ingredients:
- 400-500g pork neck, diced into 3cm chunks
- 1 large red capsicum cut into 3cm cubes
- 1 large green capsicum cut into 3cm cubes
- 1-2 red onions cut into 3cm cubes
- ½ a large pineapple, cut into 3cm cubes
Sauce:
- 100ml pineapple juice
- 2 tbs Chang's Soy Sauce
- 2 tbs Chang's Hoisin Sauce
- 1 tsp Chang's Pure Sesame Oil
Method:
- In a bowl combine the soy sauce, oyster sauce, sesame oil and pineapple juice and marinate the pork for 30min in the fridge. In the meantime, prepare the vegetables and pineapple.
- Thread pork, vegetables and pineapple onto skewers in a repeated pattern.
- Barbeque high on grill for 2min each side (a total of 8-10min cooking time)
Optional:
- 1 pkt Chang's Rice Vermicelli Noodles
- 1 tbs Chang's Soy Sauce
- 1 tbs Chang's Pure Sesame Oil
- 3 tbs pineapple juice
Method:
- Boil noodles according to packet instructions and drain.
- Add to pan along with sesame oil and toss to coat and then add soy sauce and pineapple juice. Toss until coated and liquid has been absorbed. Serve alongside pork and pineapple skewers.
