Satay pork and pineapple skewers with lemongrass rice
“Pineapple is refreshing raw but has a haunting tropical flavour when cooked to a luscious richness accompanied by the likes of brown sugar, strawberries and rum.”
- 12 bamboo skewers
- 2 peeled red onions
- 400g pork fillet into 2cm pieces
- 1 deseeded red capsicum
- 1 peeled, cored medium pineapple
- 250ml can mild satay sauce
- 1 1/2 cups long-grain rice
- 2 sticks smashed lemongrass
- 3 cups lightly salted boiling water
Smooth-leaf varieties are cylindrical with broad flat leaves and are very juicy with a sharp flavour. The rough leaf is smaller with coarse serrated leaves and has slightly drier flesh with a sweet taste.
Method
Soak 12 bamboo skewers in cold water for 20 minutes. Cut 2 peeled red onions into 4 wedges and blanch in boiling water for 1 minute, then drain.
Cut 400g pork fillet into 2cm pieces. Cut 1 deseeded red capsicum into 2cm pieces and half a peeled cored medium pineapple into 2cm pieces.
Divide pork, capsicum, pineapple and onion evenly and thread onto skewers. Place skewers in a large ceramic dish. Pour over a 250ml can mild satay sauce and turn to coat skewers. Rest, covered, in the fridge for at least 20 minutes.
Heat a greased barbecue plate and lightly spray skewers with cooking oil. Cook skewers, turning occasionally, for 8-10 minutes or until pork is cooked.
Meanwhile, cook 1 1/2 cups long-grain rice and 2 sticks smashed lemongrass in 3 cups lightly salted boiling water for 12 minutes. Rest, covered, for 3-4 minutes.
To serve
Remove lemongrass and serve hot rice with pineapple skewers.
Serves 4.
