Pork

Sage pork neck skewers

Name: Sage pork neck skewers
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 3 garlic cloves, crushed; 1 bunch sage, leaves finely chopped; 750g boneless pork neck (or pork scotch fillet steaks), cut into 1cm-thick slices; Lemon wedges and micro basil to serve (optional); 1 Lebanese cucumber, finely chopped; 1 red onion, finely chopped; 1 long green chilli, finely chopped; 1 tbs extra virgin olive oil; 2 tbs apple cider vinegar; 1 garlic clove, crushed

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jun 24, 2016

Pork and sage is the perfect pairing for these tasty skewers topped with chilli salsa.

1/3 cup (80ml) extra virgin olive oil
3 garlic cloves, crushed
1 bunch sage, leaves finely chopped
750g boneless pork neck (or pork scotch fillet steaks), cut into 1cm-thick slices
Lemon wedges and micro basil to serve (optional)

Chilli salsa

1 Lebanese cucumber, finely chopped
1 red onion, finely chopped
1 long green chilli, finely chopped
1 tbs extra virgin olive oil
2 tbs apple cider vinegar
1 garlic clove, crushed

Method

1.

Combine oil, garlic, sage and 1 tsp salt in a bowl. Season with freshly ground black pepper. Add pork and turn to coat, then cover and set aside to marinate.
2.

Preheat a barbecue or chargrill over high heat. Thread pork pieces onto 12 metal skewers. (If using bamboo skewers, soak in water for 1 hour before using.) Cook for 6-8 minutes, turning, until slightly charred and cooked through. Rest, lightly covered in foil.
3.

For the salsa, combine all ingredients in a bowl and season. Serve skewers with salsa, lemon wedges and micro basil.