Adam Liaw’s Hawaiian pork neck skewers
Hawaiian food takes influences from all around the Pacific; there are plenty of Chinese and Filipino, as well as island, flavours in these pork skewers. You can even add pineapple, if you like.
Ingredients
1.5kg pork neck, cut into 3cm cubes
1 tbsp smoked paprika
salt, to season
vegetable oil, for grilling
lime wedges, to serve
Hawaiian barbecue sauce
1 cup tomato sauce
½ cup hoisin sauce
½ cup pineapple juice
3 tbsp soft brown sugar
3 tbsp soy sauce
3 cloves garlic, grated
2cm ginger, grated
Method
Step 1
For the barbecue sauce, combine all the ingredients in a small saucepan and bring to a simmer. Cover partially with a lid and simmer for about 10 minutes, until thick. Allow to cool, then combine about a third of the sauce with the pork and paprika in a pressseal bag. Season with salt and marinate for at least 2 hours, then thread them onto about 12 pre-soaked skewers.
Step 2
Heat a barbecue until it’s moderately hot. Drizzle the skewers with vegetable oil and grill for about 10 minutes, until the pork is caramelised and cooked through. Remove from the grill and brush with barbecue sauce. Serve the skewers with lime wedges and the remaining barbecue sauce for dipping.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-hawaiian-pork-neck-skewers-20231128-p5enhg.html