by Chef's Classics
Summer will never be complete without a barbecue with the family, but you don't need a big grill and messy coal to serve mouthwatering skewers of tender meat. Grilling time!
- 1 kg pork shoulder, sliced
- ½ cup soy sauce
- ½ cup Catsup
- ½ liter pineapple juice
- 2 pcs star anise
- 2 tbsp mustard
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 2 tbsp sugar
- 1 tsp cooking oil
- Salt and pepper
- Bamboo skewers
1. Combine soy sauce, pineapple juice ,mustard, worcestershire sauce,hot sauce, catsup, sugar, salt, ground black pepper, star anise and mix well. Add pork and marinate for at least 3 hours in the refrigerator.
2. Drain the pork and place in the bamboo skewers.
3. In a sauce pan, pour the marinade and add cooking oil. Stir well and bring it to a boil. (This will be the basting sauce)
4. Grill the pork while basting with the sauce.
5. Serve hot with spiced vinegar.
2. Drain the pork and place in the bamboo skewers.
3. In a sauce pan, pour the marinade and add cooking oil. Stir well and bring it to a boil. (This will be the basting sauce)
4. Grill the pork while basting with the sauce.
5. Serve hot with spiced vinegar.
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