Spicy pork and apple skewers
YOU WILL NEED
2 Jazz apples, juiced 160g brown sugar 2 tbsp rum 1 tsp garlic salt 100g tomato ketchup 2 tbsp Worcestershire sauce
1 pork tenderloin, approximately 400g, cut into cubes 2 Jazz apples, cored and cubed 1 red onion, chopped 4 Scotch bonnet chillies
DIRECTIONS
Add the cubed pork, Jazz apple pieces and red onion to the marinade and leave in the fridge overnight or for at least 3 hours.
Make the marinade by adding the Jazz apple juice, brown sugar, rum, garlic salt, tomato ketchup and Worcestershire sauce to a pan and simmer on a low heat for 30 minutes to an hour.
Soak wooden skewers in water. Make the skewers with a Scotch bonnet on the end, followed by pork, Jazz apple and red onion to fill the skewer.
Preheat the oven to 180°C/Gas Mark 4. Cook the skewers for 12-15 minutes in the oven, making sure to baste the skewers with a little extra sauce.
Any extra sauce can be used for dips and will keep for up to a week in the fridge.