- Serves: 4
- Cooks In: 20 minutes
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Ingredients
Method
To make the chilli-garlic sauce, mix chilli flakes, garlic, soy sauce, sugar and lime juice in a small saucepan, bring to a boil over medium-high heat and then set aside.
Preheat a lightly greased barbecue grill, place pork in a bowl and add ginger, lemon zest, salt and pepper. Toss to coat pork in mixture. Thread pork, shiitake and button mushrooms and capsicums onto skewers. Drizzle with 1 tbs vegetable oil then barbecue, turning occasionally, for 10 minutes, until pork is just firm to touch.
Brush asparagus with remaining oil. Barbecue asparagus, turning often, for 2-3 minutes or until just tender. Transfer asparagus to a serving plate and top with skewers then drizzle over the sauce.
Ingredients
Directions
To make the chilli-garlic sauce, mix chilli flakes, garlic, soy sauce, sugar and lime juice in a small saucepan, bring to a boil over medium-high heat and then set aside.
Preheat a lightly greased barbecue grill, place pork in a bowl and add ginger, lemon zest, salt and pepper. Toss to coat pork in mixture. Thread pork, shiitake and button mushrooms and capsicums onto skewers. Drizzle with 1 tbs vegetable oil then barbecue, turning occasionally, for 10 minutes, until pork is just firm to touch.
Brush asparagus with remaining oil. Barbecue asparagus, turning often, for 2-3 minutes or until just tender. Transfer asparagus to a serving plate and top with skewers then drizzle over the sauce.
