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Mushroom Kushiyaki with Citrus Salt Pork & Chilli-Garlic Sauce

  • Serves: 4
  • Cooks In: 20 minutes
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Ingredients

1 tsp chilli flakes
4 garlic cloves, minced
2 tbs salt reduced soy sauce
1 tbs caster sugar
2 tbs lime juice
400g pork fillet, cut in 24 cubes
1 tsp ground ginger
1 lemon, zested
Salt and pepper
12 shiitake mushrooms
12 button mushrooms
2 red capsicums, diced
1 ½ tbs vegetable oil
2 bunches asparagus, trimmed

Method

1

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.

2

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.

3

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

 1 tsp chilli flakes
 4 garlic cloves, minced
 2 tbs salt reduced soy sauce
 1 tbs caster sugar
 2 tbs lime juice
 400g pork fillet, cut in 24 cubes
 1 tsp ground ginger
 1 lemon, zested
 Salt and pepper
 12 shiitake mushrooms
 12 button mushrooms
 2 red capsicums, diced
 1 ½ tbs vegetable oil
 2 bunches asparagus, trimmed

Directions

1

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.

2

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.

3

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.

Mushroom Kushiyaki with Citrus Salt Pork & Chilli-Garlic Sauce

Tags:

 Asian, BBQ, Dinner, Gourmet, Pork

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