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Turmeric Pork Brochettes With Grilled Pineapples
2018-06-13
https://www.metro.ca/userfiles/image/recipes/brochettes-porc-curcuma-ananas-grilles-10832.jpg
PT10M
PT15M
PT35M
With a blender, puree 125 mL (1/2 cup) of the pineapple.Pour the puree into a medium sized bowl.Add the soy sauce, oil, garlic, ginger, turmeric, sriracha to the bowl and mix.Add the pork and make sure every cube is thoroughly coated in the marinade.Refrigerate for 10 minutes (or up to 1 hour).Remove the pork from the marinade and throw the marinade away.Delicately spear the pork onto the brochettes, alternating the pork and pineapple.Pre-heat the BBQ on medium or the oven to 375°F (see last step to cook in the oven).Place the brochettes on the grill and cook for 15 minutes on medium, with the cover closed.Flip the brochettes every now and again so every side is grilled.If the meat browns too quickly, move the brochettes to the edges of the grill where the heat is less intense or lower the heat.Pork can be consumed when still a bit pink. Make sure the internal temperature reaches 70°C (160°F).To cook the brochettes in the oven, place the brochettes on a baking sheet lined with parchment paper.Cook in the oven at 375°F for 15 minutes, or until the meat is cooked, but still slightly pink in the centre.Tip:Because pineapple contains an enzyme that tenderizes the meat, don’t let the pork marinate for too long or it will become mushy!Source: Marie-Ève Caplette, nutritionnist
4
5
1
5
5
1 pineapple, cubed
1 Tbsp. (15 mL) low sodium soy sauce
1 Tbsp. (15 mL) olive oil
2 Tbsp. (30 mL) water
1 tsp. (5 mL) sriracha sauce
1 garlic clove, minced
2 tsp. (10 mL) fresh ginger, grated
1 tsp. (5 mL) ground turmeric
1/4 tsp. (1 mL) ground cardamom (or 4 whole cardamom seeds, ground)
500 g pork filet, coupé en cubes de 2,5 cm (1 po)
Turmeric Pork Brochettes With Grilled Pineapples
4
servings
0:10
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
1
pineapple, cubed
-
1 Tbsp.
(15 mL)low sodium soy sauce
-
1 Tbsp.
(15 mL)olive oil
-
2 Tbsp.
(30 mL)water
-
1 tsp.
(5 mL)sriracha sauce
-
1
garlic clove, minced
-
2 tsp.
(10 mL)fresh ginger, grated
-
1 tsp.
(5 mL)ground turmeric
-
1/4 tsp.
(1 mL)ground cardamom (or 4 whole cardamom seeds, ground)
-
500 g
pork filet, coupé en cubes de 2,5 cm (1 po)
Preparation
With a blender, puree 125 mL (1/2 cup) of the pineapple.
Pour the puree into a medium sized bowl.
Add the soy sauce, oil, garlic, ginger, turmeric, sriracha to the bowl and mix.
Add the pork and make sure every cube is thoroughly coated in the marinade.
Refrigerate for 10 minutes (or up to 1 hour).
Remove the pork from the marinade and throw the marinade away.
Delicately spear the pork onto the brochettes, alternating the pork and pineapple.
Pre-heat the BBQ on medium or the oven to 375°F (see last step to cook in the oven).
Place the brochettes on the grill and cook for 15 minutes on medium, with the cover closed.
Flip the brochettes every now and again so every side is grilled.
If the meat browns too quickly, move the brochettes to the edges of the grill where the heat is less intense or lower the heat.
Pork can be consumed when still a bit pink. Make sure the internal temperature reaches 70°C (160°F).
To cook the brochettes in the oven, place the brochettes on a baking sheet lined with parchment paper.
Cook in the oven at 375°F for 15 minutes, or until the meat is cooked, but still slightly pink in the centre.
Tip:
Because pineapple contains an enzyme that tenderizes the meat, don’t let the pork marinate for too long or it will become mushy!
Source: Marie-Ève Caplette, nutritionnist
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
