This is a nice and tangy sauce for the pork skewers. I have also used the sauce on lamb and chicken and it works just as well.
Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist; author of The New Zealand Gluten-Free Cookbook, Published by Penguin New Zealand. For more info on Jimmy, visit his Facebook page.
– 1 tblspn extra virgin olive oil or coconut oil
– 1 cup fresh onion minced or grated fine
– 2 small shallots minced or 4 spring onions diced fine
– 1/2 tspn sea salt
– 4 cloves minced garlic
– 1 tspn each ground fennel, cumin, turmeric, cardamom and clove combined with 1 tablespoon Harissa paste or 1/4 teaspoon ground chilli flakes
– 150 g tomato paste
– 1 1/4 cups chicken stock
– 2 tblspns apple cider vinegar or 3 tablespoons lime juice
– 1 tblspn raw honey
– 1 kg (2.2 lb) 2.5cm (1 inch) diced pork pieces seasoned with salt and pepper
SAUCE: Heat oil in a medium-sized saucepan over medium heat. Add the onions and stir until tender, about 5 minutes. Add sea salt, garlic, and shallots, and stir for 1-2 minutes. Add remaining ingredients and stir until all ingredients are well combined.
Bring to simmer, reduce the heat to low and cook with the lid ajar, stirring periodically until mixture reduces and thickens, 20-30 minutes. Remove from the heat and let it cool.
SKEWERS: In a large bowl add about 1 cup of the sauce and the pork pieces and mix to ensure that all of the pork is evenly coated. Cover and refrigerate for at least two hours, over night is better.
Soak some bamboo skewers for a couple of hours. Thread 5-6 pieces of the pork onto skewers.
Cook over a medium heat on the BBQ or under the grill in your oven for 6-8 mins, turning occasionally, until browned. Glaze with some of the sauce each time you turn them.
Tip: Pour sauce into a wide-mouth glass jar, cover and refrigerate. Use within 2 weeks or you can freeze in cubes for later use.
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