How to Prepare Yummy Asian style pork kebabs, steamed veg and yellow rice

Asian style pork kebabs, steamed veg and yellow rice. 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.

As with the BBQ Beef Satays and Chicken Curry Skewers these cubes of pork can just be piled in a dish for. The Best Asian Style Vegetables Recipes on Yummly This recipe calls for a few hours marinating, but it's worth it for the full, fiery taste. You can cook Asian style pork kebabs, steamed veg and yellow rice using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Asian style pork kebabs, steamed veg and yellow rice

1. It's 450 g of Pork fillet.
2. It's 2 of garlic cloves.
3. Prepare 20 ml of rice vinegar.
4. It's 2 tbsp of honey.
5. You need 1 of red chilli.
6. Prepare 30 ml of soy sauce.
7. Prepare 200 g of basmati rice.
8. Prepare 1 tsp of turmeric.
9. You need of Salt.
10. Prepare 60 g of long stem broccoli.
11. Prepare 80 g of babycorn.
12. You need 1 of scalion.
13. You need 40 g of monge tout.
14. You need of Flax seed.
15. It's 100 g of ginger root.
16. It's leaves of Fresh coriander.
17. It's of Flax seeds (didnt have sesame seeds).

The coconut cream has a mildness that balances the salty pork and chilli beautifully. Slow cooked Asian style sticky BBQ Pork steamed veg and rice. Just need the…» These tender pork kebabs tandoori-style are delicious cooked on the BBQ or grill. With a sweet sauce, these kebabs are full of flavour.

Asian style pork kebabs, steamed veg and yellow rice step by step

1. 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..
2. 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..
3. Leave remaining juices from marinade and add 1 tbsp of honey. Slice scalions, chop garlic and rest of chilli.
4. 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..
5. 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..
6. I served mine veg with flax seeds on them and little bit of coriander leaves.

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. Asian-Style Pork Meatballs With Hoisin Vegetables & Rice. Mix, roll, cook and serve these pork balls with hot steaming rice. These are created in no time at all.