Pork

Pork and nectarine skewers with spiced risoni

Name: Pork and nectarine skewers with spiced risoni recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 900g pork roast scotch fillet; 2 tsp ground ginger; 1 tsp ground cumin; 2 garlic cloves, crushed; 1½ tbs extra virgin olive oil; 6 nectarines; 250.00 ml Organic risoni; 150 g tub roasted red capsicum, pecorino, cashew and basil dip; 3 sliced long green shallots; ¼ cup chopped coriander

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by Fresh magazine

Oct 19, 2015

Pork is traditionally paired with apple, but with this recipe, you'll soon discover that it also works wonders with the mellow sweetness of nectarine. You'll need 12 bamboo skewers for this recipe.

900g pork roast scotch fillet
2 tsp ground ginger
1 tsp ground cumin
2 garlic cloves, crushed
1½ tbs extra virgin olive oil
6 nectarines

Risoni salad

1 cup Macro Organic risoni
150 g tub roasted red capsicum, pecorino, cashew and basil dip
3 sliced long green shallots
¼ cup chopped coriander

Method

1.

Soak 12 bamboo skewers in water (this will stop them from burning during cooking). Cut pork into 2cm cubes. Combine spices, garlic and oil in a large bowl. Add pork and stir until well coated. Refrigerate for 30 minutes.
2.

Meanwhile, to make the salad, cook risoni in boiling salted water for 10 minutes until just tender. Drain and rinse in cold water. Drain well and transfer to a bowl. Stir in the dip, shallot and coriander, reserving a little for garnish. Set aside.
3.

Preheat a barbecue grill to medium-high. Halve nectarines and remove stones. Cut each nectarine half into 3 wedges. Thread pork and nectarine alternately onto skewers. Cook skewers for 8 minutes, turning, until golden on all sides and cooked through. Serve the pork skewers and risoni salad garnished with reserved coriander.