Brush the glaze on lightly at the start and again at the end, so the honey goes sticky and dark but does not burn.
From the shop
Start with 1 kg of pork kebabs. That is enough for four people with rice or salad.
Ask for the kebabs in the shop’s Honey soy marinade when you order. Leave out the glaze and cook them as written.
Honey and sugar burn fast over a flame. Brush on only a thin coat at the start and keep most of the glaze for the last 2 minutes. It turns sticky instead of black.
Ingredients
- 1 kg pork kebabs
- 3 tbsp honey
- 2 tbsp soy sauce
- 2 garlic cloves, crushed
- 1 tsp sesame oil
Buy the cuts for this recipe
Pork Kebabs$27.99per kilogram
Method
- Take the kebabs out of the fridge. Mix the honey, soy sauce, garlic and sesame oil in a small bowl.
- Brush a thin coat of the glaze over the kebabs. Keep the rest of the glaze for the end.
- Heat the barbecue to medium high for 2 minutes. Lightly oil the grill.
- Cook the kebabs for 8 minutes. Turn them every 2 minutes so each side colours.
- Brush the kebabs with the rest of the glaze. Cook for 2 minutes more, turning once, until the glaze is sticky.
- Check the thickest piece with a thermometer. Cook them through to 75°C at the thickest part; there is no safe rare on a made-up line. Rest them for 3 minutes before you serve.
Serve it
Serve with steamed rice and a crisp green salad, or with flatbread and sliced cucumber.