750kg lean pork
2 apples
12 dried apricots
1 large onion
1 glass sherry
2 Tbsp honey
2 tsp light soy sauce
1 tsp grated ginger
A few drops of sesame oil
1 cup of good old Aussie salt-reduced tomato sauce (the bottled kind)
Juice of 1/2 lemon
Chilli sauce or fresh or dried chillies (adults only)
Make a marinade by mixing sherry with honey, lemon juice, soy and tomato sauces, sesame oil, ginger and chilli.
Cut the pork into bite sized cubes and marinate for at least two hours. Leaving overnight will improve the effect (What happens is that the flavours infuse into the meat while the acid in the lemon juice works at tenderising it).
Once marinated, drain pork pieces reserving the marinade. Quarter the onion from top to bottom and break the segments apart. Slice apples.
Thread pork pieces onto wooden kebab sticks alternating with onion quarters, apricots and apples, beginning and finishing with onion. Brush with reserved marinade. Barbecue or fry.
Reminder: Because there's acid from the lemon juice and tomato sauce, it's a good idea to use stainless steel, glass, ceramic or plastic bowl for marinating. Certainly not aluminium, which will react with the acid.
Serving Suggestion: Serve on plain rice with a side salad.
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