Pork Skewers with Creole Sauce

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Mouth-watering pork skewers made with Cajun spices, fresh chillies and mango chutney, served with a creole sauce.

Prep time: 15 mins

Cook time: 15 mins

Serves: 4

Cooking Skill: Easy

Ingredients

1 x 500g pack lean pork mince
2 teaspoons Cajun spice
1 tablespoon mango chutney
1 red chilli, deseeded and finely chopped
For the Creole Sauce
1 x 200ml carton pineapple juice
1 tablespoon tomato ketchup
2 tablespoons mango chutney

Method

Step 1

Place all the pork ingredients into a large bowl and mix thoroughly.  Divide the mixture into 8 and mould into sausage shapes.

Step 2

Thread onto 8 wooden (soaked in cold water for 20 minutes) or metal skewers.  Cover and chill in fridge for 20 minutes before cooking.

Step 3

Meanwhile, prepare the creole sauce, in a small pan add all the ingredients together, bring to the boil, reduce the heat and simmer for about 10 minutes, or until thickened and syrupy.

Step 4

Cook the skewers under a preheated moderate grill or prepared BBQ for approximately 10-14 minutes, turning occasionally until cooked through and the juices run clearly.

Step 5

Serve the skewers with the creole sauce and a fruity salad of mango, coconut shavings and spring onions.

Method

Step 1

Place all the pork ingredients into a large bowl and mix thoroughly.  Divide the mixture into 8 and mould into sausage shapes.

Step 2

Thread onto 8 wooden (soaked in cold water for 20 minutes) or metal skewers.  Cover and chill in fridge for 20 minutes before cooking.

Step 3

Meanwhile, prepare the creole sauce, in a small pan add all the ingredients together, bring to the boil, reduce the heat and simmer for about 10 minutes, or until thickened and syrupy.

Step 4

Cook the skewers under a preheated moderate grill or prepared BBQ for approximately 10-14 minutes, turning occasionally until cooked through and the juices run clearly.

Step 5

Serve the skewers with the creole sauce and a fruity salad of mango, coconut shavings and spring onions.

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Pork Skewers with Creole Sauce

Pork skewers with a creole sauce served on a white plate

Ingredients

  • 1 x 500g pack lean pork mince
  • 2 teaspoons Cajun spice
  • 1 tablespoon mango chutney
  • 1 red chilli, deseeded and finely chopped

For the Creole Sauce

  • 1 x 200ml carton pineapple juice
  • 1 tablespoon tomato ketchup
  • 2 tablespoons mango chutney












Method

Step 1

Place all the pork ingredients into a large bowl and mix thoroughly.  Divide the mixture into 8 and mould into sausage shapes.

Step 2

Thread onto 8 wooden (soaked in cold water for 20 minutes) or metal skewers.  Cover and chill in fridge for 20 minutes before cooking.

Step 3

Meanwhile, prepare the creole sauce, in a small pan add all the ingredients together, bring to the boil, reduce the heat and simmer for about 10 minutes, or until thickened and syrupy.

Step 4

Cook the skewers under a preheated moderate grill or prepared BBQ for approximately 10-14 minutes, turning occasionally until cooked through and the juices run clearly.

Step 5

Serve the skewers with the creole sauce and a fruity salad of mango, coconut shavings and spring onions.

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