Asian Vegetables with Pork Skewers & Jalapeño Mayonnaise
Sticky soy-marinated pork belly skewers, spit-roasted until crisp-edged, served alongside a fast, crunchy wok stir-fry of peppers, onions, and mushrooms. A zippy jalapeño mayo and fresh coriander bring bright heat to this bold, smoky feast.
Ingredients
SERVES 4
SKEWERS
1kg pork belly, skin off and cubed into 1” cubes
6 rotisserie skewers
2 tbsp rapeseed oil
3 tbsp of dark soy
2 tbsp of light soy
1 tsp ground black pepper
1 red pepper
1 yellow pepper
1 green pepper
2 red onions
1 piece of ginger (1” long), peeled
4 cloves of garlic sliced
1 mild red chilli (if you want it spicy)
250g of small chestnut mushrooms
2 tbsp light soy sauce
2 tbsp oyster sauce
Salt & pepper to taste
2 tbsp sesame oil
100g mayonnaise
1 tbsp jalapeños
1 tsp sesame oil
Freshly chopped coriander to serve
Method
1. Prepare meat & skewer: Cut the pork belly into about 1 inch cubes. Marinade in the two types of soy and black pepper for about 20 minutes. Place the pieces of meat evenly on the rotisserie skewers.
2. Set up the barbecue and cook the skewers: Prepare the Monolith without the deflector stone for direct heat at around 200°C. Place the rotisserie on the edge of the Icon, insert the skewers into the rotisserie and rotate evenly over the embers. Close the lid and grill to the desired doneness. It is really tasty when the meat has a nice crust.
3. Make the mayonnaise: Blend the mayo ingredients using a hand blender and set aside.
4. Prepare the wok vegetables: Cut the peppers into strips and the onions into wedges. Heat the wok in the Monolith. It is ready when a drop of water evaporates immediately on the bottom of the wok. Add a little sesame oil and fry the ginger, onions and garlic to soften. Fry the rest of the vegetables on a high heat, stirring constantly. If necessary, divide into several portions so that the wok remains really hot and the vegetables stay nice and crisp. Season to taste with soy sauce and oyster sauce. If you like it hotter, you can add fresh chilli strips or chilli flakes to the vegetables.
5. Plating and serving: Place the wok vegetables on the plate. Place the finished skewer on top. Garnish with jalapeño mayonnaise. Sprinkle with chopped coriander and serve.
More Recipes Ideas from Matt Tebbutt
Method
1. Prepare meat & skewer: Cut the pork belly into about 1 inch cubes. Marinade in the two types of soy and black pepper for about 20 minutes. Place the pieces of meat evenly on the rotisserie skewers.
2. Set up the barbecue and cook the skewers: Prepare the Monolith without the deflector stone for direct heat at around 200°C. Place the rotisserie on the edge of the Icon, insert the skewers into the rotisserie and rotate evenly over the embers. Close the lid and grill to the desired doneness. It is really tasty when the meat has a nice crust.
3. Make the mayonnaise: Blend the mayo ingredients using a hand blender and set aside.
4. Prepare the wok vegetables: Cut the peppers into strips and the onions into wedges. Heat the wok in the Monolith. It is ready when a drop of water evaporates immediately on the bottom of the wok. Add a little sesame oil and fry the ginger, onions and garlic to soften. Fry the rest of the vegetables on a high heat, stirring constantly. If necessary, divide into several portions so that the wok remains really hot and the vegetables stay nice and crisp. Season to taste with soy sauce and oyster sauce. If you like it hotter, you can add fresh chilli strips or chilli flakes to the vegetables.
5. Plating and serving: Place the wok vegetables on the plate. Place the finished skewer on top. Garnish with jalapeño mayonnaise. Sprinkle with chopped coriander and serve.
