PARTY STARTERS

Nici Wickes’ easy entrées

Sticky pork & pineapple skewers

MAKES 20-25 skewers approx These are like sweet ‘n’ sour pork on a stick! Try and nd a piece of pork shoulder belly cut or use the pork strips most supermarkets stock.

20-25 bamboo skewers, soaked for 2 hours or overnight

¼ cup quality tomato sauce

2 tbsp dark soy sauce

1 tbsp brown sugar

2 tbsp malt vinegar

1 tsp sesame oil

2 tbsp ground ginger

2 garlic cloves, grated

½ tsp ground allspice

¼ tsp ground chilli

Squeeze of lemon or lime

juice, plus extra for serving

500g pork shoulder, cut into

bite-sized chunks

½ fresh pineapple, cut into

bite-sized chunks

Fresh coriander, to garnish

1 Soak the bamboo skewers, preferably overnight, so that they won’t burn during cooking.

2 While you’re at it, you may as well marinate the meat overnight too. Mix together the tomato sauce, soy sauce, sugar, malt vinegar, sesame oil, spices, seasonings and lemon juice. Add the pork pieces and leave to marinate for at least one hour or overnight.

3 Preheat oven to 220°C (or barbecue). Thread the pork and pineapple pieces onto the prepared skewers. Place on a baking paper-lined tray and roast for about 20 minutes, brushing with the reserved marinade 3- 4 times during cooking until dark golden and crispy in places.

4 Serve the skewers scattered with coriander leaves and a squeeze of lemon juice.