Pork skewers
PREPARATION TIME 15 minutes, plus minimum 1 hour marinating
COOKING TIME 10 minutes, plus resting
SERVES 4
INGREDIENTS
● 4 garlic cloves, crushed ● 1 tbsp dried oregano, plus extra to garnish ● 1 tbsp white wine vinegar ● 125ml extra virgin olive oil ● 1kg pork tenderloin, cut into 2cm cubes ● 500ml lager ● ½ bunch of fresh sage, leaves picked ● sea salt and black pepper To serve ● lemon wedges ● pickled sliced red onion ● sweet potato chips ● pitta bread ● green pickled pepper ● Greek yoghurt ● chilli sauce
METHOD
Pound the garlic and oregano in a mortar and pestle with a pinch of salt until a coarse paste forms. Transfer to a large bowl, add the vinegar and oil and stir to combine. Add the pork and toss the pieces until well coated. Add the lager and leave to marinate for a minimum of 1 hour or overnight in the refrigerator for best results. When ready to cook, thread the marinated pork Heat a chargrill pan over a medium-high heat. Cook the pork skewers on the chargrill, turning occasionally, for about 8-10 minutes until browned and cooked through. Season to taste and set aside to rest for 5 minutes. Scatter the pork skewers with some extra oregano and serve with lemon wedges, sweet potato chips, pitta bread, green pickled pepper, Greek yoghurt and lightly pickled onion.
