Asian style pork kebabs, steamed veg and yellow rice
Asian style pork kebabs, steamed veg and yellow rice

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, asian style pork kebabs, steamed veg and yellow rice. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Asian style pork kebabs, steamed veg and yellow rice is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Asian style pork kebabs, steamed veg and yellow rice is something that I’ve loved my entire life. They’re fine and they look fantastic.

To do veg I used a pan but wok would be ideal. This can be done at home. Start with garlic, chilli and Keep turning kebabs basting with remaining marinade.

To begin with this particular recipe, we have to prepare a few components. You can have asian style pork kebabs, steamed veg and yellow rice using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Asian style pork kebabs, steamed veg and yellow rice:
  1. Make ready 450 g Pork fillet
  2. Make ready 2 garlic cloves
  3. Prepare 20 ml rice vinegar
  4. Make ready 2 tbsp honey
  5. Take 1 red chilli
  6. Make ready 30 ml soy sauce
  7. Make ready 200 g basmati rice
  8. Take 1 tsp turmeric
  9. Take Salt
  10. Make ready 60 g long stem broccoli
  11. Get 80 g babycorn
  12. Prepare 1 scalion
  13. Make ready 40 g monge tout
  14. Take Flax seed
  15. Make ready 100 g ginger root
  16. Take leaves Fresh coriander
  17. Take Flax seeds (didnt have sesame seeds)

Serve with the dipping sauce and steamed long grain rice. Pre-heat the grill, either coal or gas. These tender pork kebabs tandoori-style are delicious cooked on the BBQ or grill. With a sweet sauce, these kebabs are full of flavour.

Steps to make Asian style pork kebabs, steamed veg and yellow rice:
  1. Cut tenderloin in 1 inch tick chunks. To make marinade grade ginger, chop 2 garlic cloves and 1/2 of chilli. Mix it with 10 ml of soy sauce and rice vinegar. Cover pork with the marinade and leave it leave it in the fridge in tight container for several hours. I left for 8 hours.
  2. Next step is to skewer the pork. If you use wooden skewers soak them in water first. Cook rice with turmeric and some salt. Rinse it under cold water. Set aside. Blanch baby corn, long stem and monge tout. Cool down under cold water.
  3. Leave remaining juices from marinade and add 1 tbsp of honey. Slice scalions, chop garlic and rest of chilli
  4. Start barbequing kebabs. I used gas bbq. To do veg I used a pan but wok would be ideal. This can be done at home. Start with garlic, chilli and scalion and little bit of rapeseed oil. After few min add pak choi and other veg. Add 20 ml soy sauce.
  5. Keep turning kebabs basting with remaining marinade. It took me about 12 min to cook it. Heat up rice. Vegetables will be ready when pak choi is wilted.
  6. I served mine veg with flax seeds on them and little bit of coriander leaves

Top tip for making Pork kebabs tandoori-style. These kebabs are delicious as they are but if you have more time, leave them to marinate overnight for even more flavour. Next, equipment expert Adam Ried reviews steak knives in the Equipment Corner. Then, gadget expert Lisa McManus uncovers the best jar spatulas and jar openers. Finally, test cook Bryan Roof reveals the secrets to making perfect Grilled Pork Kebabs with Hoisin and Five-Spice.

So that’s going to wrap it up with this exceptional food asian style pork kebabs, steamed veg and yellow rice recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!