Asian kebabs
Foto’s: Micky Hoyle Galery
The great thing is you can roast these in the oven or braai them over the coals. Preferably marinate the meat overnight in the fridge, or at least for 3 hours.
(6 kebabs)
Marinade
- 2 star anise pods
- 200 ml soy sauce
- 125 ml honey
- 10 ml fine ginger
- 3 cloves of garlic, finely chopped
- Juice and grated rind of 1 lemon
- 12 spring onions, roughly chopped
Combine everything in a bowl.
- 1 kg deboned pork belly, without skin, cut into 3 cm cubes
- 250 g Chinese noodles
- 15 ml olive oil
- 4 heads of pak choi
Combine the marinade and the meat. Cover with cling wrap and refrigerate, preferably overnight. Preheat oven to 180 °C. String meat onto kebab sticks. Put kebabs in oven roasting dish and pour over the remaining marinade. Cover dish with tin foil and roast for 1 hour. Remove tin foil. Roast for another 15 - 20 minutes. Cook noodles according to instructions on pack. Heat olive oil and sauté pak choi until just soft. Serve kebabs with pak choi and noodles.
To drink
An aromatic wine such as gewürztraminer. Try Signal Hill's.
- Assistent Lynnae Janse van Rensburg; Elsabe Dippenaar
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Probeer dié een gerus. Maak sommer al drie - die marinade is dieselfde, maar vir die hoender word kerriepoeier bygevoeg.
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Anders as met 'n sosatie word groente tussen die vleis ingeryg by 'n kebab.
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Jy kan natuurlik die kebabs op die kole braai - nog beter, kry jou man om dit te doen!
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