With the perfect balance of savoury and sweet flavours, this pork and plum recipe is a dairy-free winner.
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Combine the hoisin sauce, soy sauce, vinegar, garlic and ginger in a shallow bowl. Halve the pork fillet lengthways and cut crossways into 5mm slices. Add the pork to the hoisin mixture and toss to coat. Cover and place in the fridge for 30 mins to develop the flavours.
Thread the pork and plum evenly onto metal or soaked bamboo skewers.
Heat the combined oil in a medium saucepan over medium-low heat. Add the spring onion and rice and cook, stirring, for 2 mins or until lightly toasted. Add the stock and 1 cup (250ml) water. Cover and bring to a simmer. Reduce heat to low and cook for 8 mins or until liquid is absorbed. Set aside, covered, for 5 mins to steam.
Meanwhile, heat a barbecue grill or chargrill on medium-high. Spray the skewers with olive oil spray and cook for 3 mins each side or until pork is lightly charred and cooked through.
Arrange the skewers on a serving platter and serve with rice mixture.
Serve with lime wedges, spring onion curls and hoisin sauce
COOK. STORE. SAVE
Use it up
The leftover ginger and spring onions will come in handy for making Curtis Stone’s Thai Coriander Sauce recipe, which is delicious served with pork.
From the table centerpiece to sides, salads and dessert, we've got everything you need to make getting the BBQ firing this Christmas easy.
There’s no better time to fire up the barbie. Put these fuss-free recipes on the menu and enjoy smoky flavours from the grill.
Tripled smoked over Beechwood chips for a rich, smooth flavour.