Pork and pineapple sambal skewers

SERVES 4

Sweet and sour match up perfectly in this quick and easy recipe — the hardest part is waiting for them to marinate.

WHAT YOU’LL NEED:

4 long red chillies

2 garlic cloves, peeled and roughly chopped

5g fresh root ginger, peeled and roughly chopped

1 lime, juiced

1 tbsp fish sauce

40g light brown sugar

600g pork fillet, cut into 2½cm chunks

300g fresh pineapple, cut into 2½cm chunks

15g coriander, roughly chopped

METHOD:

Prepare 8 wooden skewers by soaking them in cold water. Prepare the chillies by removing the stalks and seeds. Remove as much membrane as possible, then roughly chop.

Add the chilli, garlic and ginger to a mortar with ½ tsp salt and grind with a pestle until ingredients are combined and pulpy. You can use a mini processor, though you might need to finish it off in the mortar. Stir in the lime juice, fish sauce and sugar, adding salt and sugar according to your taste. Transfer to a large bowl.

Add the pork and pineapple to the bowl of sambal and toss until coated. Cover and marinate for at least an hour. Alternately thread the pineapple and pork on to 8 skewers, saving the marinade. Place a griddle pan over a medium/high heat. While it heats, add the marinade to a small saucepan and bring to the boil for 2-3 minutes until slightly thickened.

Add the skewers to the griddle for 10-12 minutes, turning frequently until caramelised and cooked through, occasionally basting with the leftover marinade. When ready, arrange on a platter, scatter with the coriander and serve with extra lime wedges.

For more BBQ ideas visit: recipes. sainsburys.co.uk