Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, asian style pork kebabs, steamed veg and yellow rice. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Grill Asian style with a soy sauce based marinade and wooden skewers. Soak wooden kebabs in water for at least half an hour before threading the meat. Serve with the dipping sauce and steamed long grain rice.
Asian style pork kebabs, steamed veg and yellow rice is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Asian style pork kebabs, steamed veg and yellow rice is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have asian style pork kebabs, steamed veg and yellow rice using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Asian style pork kebabs, steamed veg and yellow rice:
- Make ready 450 g Pork fillet
- Prepare 2 garlic cloves
- Prepare 20 ml rice vinegar
- Prepare 2 tbsp honey
- Make ready 1 red chilli
- Make ready 30 ml soy sauce
- Take 200 g basmati rice
- Prepare 1 tsp turmeric
- Make ready Salt
- Take 60 g long stem broccoli
- Make ready 80 g babycorn
- Take 1 scalion
- Get 40 g monge tout
- Get Flax seed
- Prepare 100 g ginger root
- Prepare leaves Fresh coriander
- Prepare Flax seeds (didnt have sesame seeds)
With a sweet sauce, these kebabs are full of flavour. Top tip for making Pork kebabs tandoori-style. These kebabs are delicious as they are but if you have more time, leave them to marinate overnight for even more flavour. Moroccan Pork Tagine On Cous Cous.
Instructions to make Asian style pork kebabs, steamed veg and yellow rice:
- Cut tenderloin in 1 inch tick chunks. To make marinade grade ginger, chop 2 garlic cloves and 1/2 of chilli. Mix it with 10 ml of soy sauce and rice vinegar. Cover pork with the marinade and leave it leave it in the fridge in tight container for several hours. I left for 8 hours.
- Next step is to skewer the pork. If you use wooden skewers soak them in water first. Cook rice with turmeric and some salt. Rinse it under cold water. Set aside. Blanch baby corn, long stem and monge tout. Cool down under cold water.
- Leave remaining juices from marinade and add 1 tbsp of honey. Slice scalions, chop garlic and rest of chilli
- Start barbequing kebabs. I used gas bbq. To do veg I used a pan but wok would be ideal. This can be done at home. Start with garlic, chilli and scalion and little bit of rapeseed oil. After few min add pak choi and other veg. Add 20 ml soy sauce.
- Keep turning kebabs basting with remaining marinade. It took me about 12 min to cook it. Heat up rice. Vegetables will be ready when pak choi is wilted.
- I served mine veg with flax seeds on them and little bit of coriander leaves
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