Mushroom Kushiyaki with Pork & Chilli-Garlic Sauce

Serves 4

INGREDIENTS:

1 tsp chilli flakes
4 garlic cloves, minced
2 tbs salt reduced soy sauce
1 tbs caster sugar
2 tbs lime juice
400g pork fillet, cut in 24 cubes
1 tsp ground ginger
1 lemon, zested
Salt and pepper
12 shiitake mushrooms
12 button mushrooms
2 red capsicums, diced
1 ½ tbs vegetable oil
2 bunches asparagus, trimmed

METHOD:

• To make the chilli-garlic sauce, mix chilli flakes, garlic, soy sauce, sugar and lime juice in a small saucepan, bring to a boil over medium-high heat and then set aside.
• Preheat a lightly greased barbecue grill, place pork in a bowl and add ginger, lemon zest, salt and pepper. Toss to coat pork in mixture.
• Thread pork, shiitake and button mushrooms and capsicums onto skewers.
• Drizzle with 1 tbs vegetable oil then barbeque, turning occasionally, for 10 minutes, until pork is just firm to touch.
• Brush asparagus with remaining oil.
• Barbeque asparagus, turning often, for 2-3 minutes or until just tender.
• Transfer asparagus to a serving plate and top with skewers then drizzle over the sauce.

Recipe courtesy of www.cookingwithmushrooms.com.au

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