Michael Weldon’s pork and peach skewers with spicy peach glaze

Fire up the barbie and get ready for summer. Michael Weldon brings us his pork and peach skewers with spicy peach glaze for an easy dish the whole family will love.

4

10m

Note: + Cooling & 5 mins resting time

20m

Ingredients

  • 800g Coles Australian Pork Shoulder Roast Boneless, cut into 3cm pieces
  • 1 ripe peach, stoned, cut into thin wedges
  • 1 red onion, cut into thick wedges
  • Olive oil, to brush
  • 200g pkt Coles Australian 4 Leaf Salad
  • 1 Lebanese cucumber, thinly sliced
  • 1 lemon, juiced

Spicy peach glaze

  • 1 tbs olive oil
  • 1 red onion, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp dried chilli flakes
  • Pinch of salt
  • 3 ripe peaches, stoned, coarsely chopped
  • 1/2 cup (110g) brown sugar
  • 1/4 cup (60ml) apple cider vinegar

Method

STEP 1

To make the spicy peach glaze, heat the oil in a large saucepan over medium-high heat. Add the onion and cook for 2-3 mins or until the onion softens. Add the cumin, coriander, chilli and salt and stir to combine. Stir in the peach and sugar. Add the vinegar and stir to combine. Reduce to a simmer and cook for 5-7 mins or until the peach softens. Set aside to cool slightly. Use a stick blender to carefully blend until smooth. 

STEP 2

Meanwhile, thread the pork, peach and onion evenly onto metal or soaked bamboo skewers.

STEP 3

Heat a barbecue grill or chargrill on high. Brush the skewers with a little oil and season with salt.  Cook on the grill, turning and basting with the spicy peach glaze, for 8 mins. Cook for a further 2 mins or until the pork is charred and cooked through. Transfer to a plate and set aside for 5 mins to rest. 

STEP 4

While the skewers are resting, combine the salad leaves and cucumber in a bowl. Drizzle with lemon juice. Serve skewers with salad.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.