These can be prepped in advance so they’re a great offering to take to a pot luck barbeque.
Ingredients
For the pork kebabs
- 800g pork fillets — cut into 2.5cm pieces
- Baking spray
- Cooking oil, for frying
- Chopped fresh coriander, to serve
For the hoisin sauce
- ½ cup hoisin sauce
- 2 teaspoons five-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon cornflour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Method
For the hoisin pork kebabs
- Soak 8 bamboo or wood skewers in water for 30 minutes.
- To make the Hoisin Sauce, whisk the ingredients together in a large bowl.
- Set aside ¼ cup of Hoisin Sauce to use for basting. Add the pork pieces to the remaining sauce and turn to coat.
- Thread the pork pieces onto the skewers and spray with baking spray.
- Heat a little oil in a pan or on a barbeque grill. Add the kebabs and fry for 3–4 minutes. Turn, baste with the reserved sauce and cook for another 3–4 minutes until golden brown and cooked through.
- Serve garnished with coriander.