Caramelised pork skewers
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 1 pork shoulder (or 500g of pork loin pieces)
- ½ green pepper
- ½ red pepper
- ½ onion
- 1 c. à soupe honey
- 2 c. à soupe Nyons olive oil PDO
- 1 lemon
- 2 c. à soupe soya sauce
- 2 gousses garlic
- 1 morceau fresh ginger
- 1 c. à café allspice
Tip
As for olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ category, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO olive oil from Nyons has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ category may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier and Grossane varieties, Tanche...
Instructions
- Cut the pork into pieces (3 to 3.5 cm per side). Place the pieces of meat in an airtight container.
Mix together the honey, Nyons olive oil PDO, lemon juice and zest, soya sauce, crushed garlic, finely grated ginger and all-spice. Pour over the meat and leave to marinate in the fridge for 30 minutes to 1 hour.
- Wash and chop the peppers and onion into pieces (these will be placed between the pieces of meat).
- Assemble the skewers by alternating 1 piece of meat with 1 piece of pepper or onion.
Cook for 5 minutes on each side (on the barbecue or in a frying pan) and serve with aubergine and courgette confit (see suggested recipe) or small roasted potatoes.
Tip
As for olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ category, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO olive oil from Nyons has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ category may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier and Grossane varieties, Tanche...
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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