Pork Skewers with Creole Sauce
Mouth-watering pork skewers made with Cajun spices, fresh chillies and mango chutney, served with a creole sauce.
- 450g 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
Place all the pork ingredients into a large bowl and mix thoroughly. Divide the mixture into 8 and mould into sausage shapes.
Thread onto 8 wooden (soaked in cold water for 20 minutes) or metal skewers. Cover and chill in fridge for 20 minutes before cooking.
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.
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.
Serve the skewers with the creole sauce and a fruity salad of mango, coconut shavings and spring onions.