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Pork, pineapple and vegetable kebabs with plum glaze
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Homemade juicy pork and pineapple kebabs with sticky plum marinade; skip takeout and impress with Asian flavors!
Ingredients:
  • 450g pkt hokkien noodles
  • 2 large zucchini, cut into 1cm-thick slices
  • 360g capsicum
  • 550g pork scotch fillet, cut into 3cm pieces
  • 750g pineapple, peeled, cored, cut into 3cm pieces
  • 4.60 gm vegetable oil
  • 150g snow peas, trimmed, halved diagonally
  • Coriander leaves
  • 125ml plum sauce
  • 42.00 gm soy sauce
  • 1 tsp finely grated ginger
Instructions:
  • Mix together plum sauce, soy sauce, fresh ginger, and minced garlic in a pitcher to create the marinade.
  • Cook the noodles according to the instructions on the packet.
  • Skewer the zucchini, capsicum, pork, and pineapple to create 8 colorful kebabs. Arrange them in a sizable glass or ceramic dish. Drizzle generously with the marinade, saving 2 tablespoons for later. Ensure all pieces are coated evenly. Let them sit for 30 minutes to soak up all the flavorful goodness.
  • Preheat a barbecue grill or chargrill to medium-high heat and lightly spray with oil. Grill the kebabs, turning occasionally, for 10-12 mins or until the pork and vegetables are fully cooked.
  • Heat oil in a wok over high heat and add snow peas, stir-frying for 2-3 mins until tender. Transfer to a plate. Add noodles and reserved marinade, stir-frying for 2 mins until heated through.
  • Pair the succulent kebabs with a bed of flavorful noodles and crisp snow peas.

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