Description
Enjoy simple but unforgettable combination of flavours, which are perfect for a summer barbecue.
Ingredients
500g pork loin, cut into large chunks
1/2 onion
2 garlic cloves
1 tbsp of chilli flakes
2 tsp paprika
2 tsp ground coriander
2 tbsp of white wine vinegar
1 tbsp of olive oil
1 pinch of salt
Cherry and dill sauce:
500g cherries, destemmed and stoned
Lemon juice, from 1-2 lemons
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp ground cumin
2 tsp sugar
1 pinch of salt
1 handful of dill, chopped
Directions
1. To make the skewers, place all the ingredients (except the pork) in a blender and blitz to form a paste. Spread over the pork and leave to marinate for an hour or so. Thread onto skewers.
2. To make the sauce, place all the ingredients (except the dill) in a saucepan with 200ml water and bring to a simmer. Cook for 30-40 min until it’s starting to look thick and syrupy. Whizz in a blender until smooth, then pass through a sieve to remove any stray pits or skins.
3. Stir in the chopped dill and check the seasoning - the sauce should be both sweet and sour. If it tastes flat, add more lemon juice.
4. Cook the skewers either under a grill for 15-20 min (turning regularly) or over direct heat on a barbecue.
Enjoy!
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