Pork & Pineapple Kebabs with Togarashi

Try something different on your BBQ with these super tasty Pork & Pineapple Kebabs with Togarashi. Sweet flavours with a serious kick of heat to ignite your tastebuds.

Serves 3
Prep Time:  10 minutes
Cook Time: 20 minutes

400g Lean Pork Leg or Pork Belly, cut into 4cm cubes
2 tbsp Soy Sauce
1 tbsp Honey
1 tsp Mirin
2 cm Fresh ginger, grated
1 Pineapple, cut into cubes
1 Red Pepper, cubed into 2 cm slices
Add the Soy Sauce, Mirin, Ginger and Honey into a saucepan and bring to a boil, stir and allow to combine and thicken a little.
Take it off the heat and add to a bowl to cool a little before adding in the Pork pieces and giving them a good coating with the marinade. Leave to marinate for around 20 minutes.
Using 3 BBQ skewers, coat them in a little oil to help prevent sticking and skewer the pork, pineapple and peppers and repeat until all 3 skewers are full.
Heat the BBQ or Grill to approx 200C minimum.
Place your Kebabs on the BBQ and use the remaining marinade to coat them whilst on the BBQ. Leave to cook for around 10 minutes, checking on them every few minutes to turn over.
Make sure they are fully cooked before serving.
Scatter Freshly Spiced Shichimi Togarashi onto each one, be careful, it is hot so a little goes a long way.
photo of Togarashi spice blend