Pork and plum kebabs with sesame rice

Method

1. Step 1

   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.

2. Step 2

   Thread the pork and plum evenly onto metal or soaked bamboo skewers.

3. Step 3

   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.

4. Step 4

   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. 

5. Step 5

   Arrange the skewers on a serving platter and serve with rice mixture.