Mushroom Kushiyaki with Citrus Salt Pork & Chilli-Garlic Sauce

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

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.

Print Options:

Mushroom Kushiyaki with Citrus Salt Pork & Chilli-Garlic Sauce