• 400g pork
  • 4 tbsp sugar
  • 60ml cider vinegar
  • 1 tsp fish sauce
  • ½ small pineapple, peeled, cored and cut into chunks (or use ready prepped fresh pineapple, drained)
  • 1 green pepper, deseeded and cut into squares
  • 4 spring onions, trimmed and cut into 4 equal lengths
  •  small bunch coriander, chopped
  •  cooked rice (to serve with)


Cut the pork into cubes. On low heat, heat the sugar and vinegar in a pan until the sugar has melted. Add the fish sauce and let cool. Add the pork and mix well so that all the cubes are covered in sauce. Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion. Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander and serve with rice.

Author: Living Spaces

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