sharing recipes from one generation to the next
Spring was cold and wet this year just a continuation of winter really. In the second week of December, you can count on one hand the number of sunny days over 25C that we’d enjoyed, but still, with daylight saving in full swing and the imminent arrival of summer, I’m starting to think about dusting off the long neglected barbeque.
I was keen to try a fennel seed and orange marinade Leah posted a month or so ago. (It’s always barbeque season in Queensland!) I just couldn’t help but change the ingredients to intensify the flavour, turning the marinade into a rub which I massaged into diced pork. I left it for a good 6 hours, before I threaded the pork on skewers ready to cook. Rereading the recipe I noticed Leah had made a comment about the smokiness of the barbeque overpowering the marinade, so I grilled (broiled) the pork skewers instead. I think with my amended recipe, the rub would be robust enough to withstand the barbie so I’ll try that next time.
This would also be delicious with chicken, prawns, strongly flavoured fish or duck. I think it would also be good with a teaspoon of Chinese 5 spice powder added.
For 500g cubed pork leg, makes 12 skewers
1 teaspoon lemon zest (about 1/2 lemon)
2 teaspoons orange zest (1 large orange)
1 teaspoon grated root ginger
2 cloves of garlic, grated
1 tablspoon brown sugar
1 tabelspoon fennel seed
2 tablespoons peanut oil
1 teaspoon sea salt
1/2 teaspoon crushed dried red chilli
Soak 12 bamboo satay sticks in water while the meat is marinating.
Mix all the marinade ingredients together. Tip the the pork into the bowl on top of the rub. Using clean hands, massage the rub into the meat. Cover and chill for at least 4 hours.
Thread the pork into the skewers then either grill or barbeque the pork until done, about 10 minutes.