Recipes
Grilled Rosemary and Chili Pork Skewers
Grilled Rosemary and Chili Pork Skewers
Recipe Details
by Charmaine So
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Remove rosemary leaves from the sprigs, leaving about 1.5 inch of leaves attached at the top. Reserve 1/3 of the leaves.
Step 2
Cut the woody end of the rosemary with a knife on an angle to make a sharp point. Set aside.
Step 3
Mince the rosemary leaves. Put into a small bowl and add orange zest, orang juice, dried red chili flakes and salt and black pepper to taste. Add in Extra Virgin Olive Oil and stir well to combine.
Step 4
Toss the pork neck and half of the rosemary mixture to coat well. Let marinate for 10 minutes.
Step 5
Skewer the pork cubes onto the rosemary skewers. Preheat a pan over medium heat. Cook the skewers for 12 minutes each side or until well charred and cooked.
Step 6
Plate up and serve with remaining marinade.
Ingredients
General Ingredients
by Charmaine So
Step by Step Instructions
Step 1
Remove rosemary leaves from the sprigs, leaving about 1.5 inch of leaves attached at the top. Reserve 1/3 of the leaves.
Step 2
Cut the woody end of the rosemary with a knife on an angle to make a sharp point. Set aside.
Step 3
Mince the rosemary leaves. Put into a small bowl and add orange zest, orang juice, dried red chili flakes and salt and black pepper to taste. Add in Extra Virgin Olive Oil and stir well to combine.
Step 4
Toss the pork neck and half of the rosemary mixture to coat well. Let marinate for 10 minutes.
Step 5
Skewer the pork cubes onto the rosemary skewers. Preheat a pan over medium heat. Cook the skewers for 12 minutes each side or until well charred and cooked.
Step 6
Plate up and serve with remaining marinade.