These tasty pork skewers are topped with a vibrant fresh mint relish, which I also use on lamb, chicken and fish. I served them with chopped tomatoes drizzled with tahini.
Serves: 4
INGREDIENTS
1 tablespoon sesame seeds
2 teaspoons ground cumin
1 teaspoon each ground coriander and ground fennel
¼-½ teaspoon chilli flakes
3 tablespoons olive oil
1 tablespoon tamari soy sauce
1 tablespoon mirin
2 cloves garlic, crushed
1 teaspoon sea salt
700 grams pork steaks, fat trimmed and sliced thinly against the grain
To serve
Mint Relish (see recipe below)
thick plain yoghurt
lime cheeks
Equipment
12 long metal skewers or wooden skewers soaked in water for 20 minutes prior to use
Mint Relish
1 cup mint leaves, finely chopped
2 teaspoons caster sugar
2 tablespoons apple cider or white wine vinegar
3 tablespoons olive oil
1 teaspoon sea salt
METHOD
Place the sesame seeds and all the spices in a small sauté pan over a low heat for a few minutes until they smell toasty and fragrant. Tip into a large bowl.
Add all the remaining ingredients except the pork and stir together.
Add the pork and mix to coat all the meat in the spiced oil. Leave for 15 minutes or cover and chill for up to 24 hours.
To cook: Thread the pork onto the skewers. Heat a ridged grill or a large sauté pan until hot and cook the skewers for about 2 minutes each side or until just cooked. Don’t over-cook or they will be dry.
Transfer to a platter and spoon over some of the relish, serving the rest separately. Serve with yoghurt and lime cheeks.
Mint Relish: Stir all the ingredients together in a bowl. Makes ½ cup
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.