Method:
Trim the fat and sinew from 500g pork fillet and cut into small cubes. Combine 2 tablespoons sweet chilli sauce, 2 tablespoons tomato sauce, 2 tablespoons hoisin sauce, 2 crushed cloves garlic, 3 tablespoons lemon juice, 2 tablespoons honey and 2 teaspoons grated fresh ginger. Pour over the pork and stir well. Cover and refrigerate for several hours or overnight. Thread the pork onto skewers; cook on a lightly oiled grill or barbecue flatplate for 3-4 minutes each side, or until cooked. Brush with the remaining marinade while cooking. Serve with Quick Satay Sauce.
Nutrition per kebab:
Protein 15g
Fat 1g
Carbohydrate 10g
Dietary Fibre 1g
Cholesterol 30mg
490 kj (115 cal)
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