Steps to Make Ultimate Asian style pork kebabs, steamed veg and yellow rice

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Simple Way to Make Favorite Asian style pork kebabs, steamed veg and yellow rice. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Asian style pork kebabs, steamed veg and yellow rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Asian style pork kebabs, steamed veg and yellow rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Asian style pork kebabs, steamed veg and yellow rice is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Asian style pork kebabs, steamed veg and yellow rice using 17 ingredients and 6 steps. Here is how you cook that.

Sun is out so time to move cooking to the garden. I used bbq here to cook pork and preped other elements in kitchen. Recipe is maybe not that straight forward to follow but It worked.

Ingredients and spices that need to be Get to make Asian style pork kebabs, steamed veg and yellow rice:

1. 450 g Pork fillet
2. 2 garlic cloves
3. 20 ml rice vinegar
4. 2 tbsp honey
5. 1 red chilli
6. 30 ml soy sauce
7. 200 g basmati rice
8. 1 tsp turmeric
9. Salt
10. 60 g long stem broccoli
11. 80 g babycorn
12. 1 scalion
13. 40 g monge tout
14. Flax seed
15. 100 g ginger root
16. leaves Fresh coriander
17. Flax seeds (didnt have sesame seeds)

Instructions to make to make Asian style pork kebabs, steamed veg and yellow rice

1. Cut tenderloin in 1 inch tick chunks. To make marinade grade ginger, chop 2 garlic cloves and 1/2 of chilli. Mix it with 10 ml of soy sauce and rice vinegar. Cover pork with the marinade and leave it leave it in the fridge in tight container for several hours. I left for 8 hours.
2. Next step is to skewer the pork. If you use wooden skewers soak them in water first. Cook rice with turmeric and some salt. Rinse it under cold water. Set aside. Blanch baby corn, long stem and monge tout. Cool down under cold water.
3. Leave remaining juices from marinade and add 1 tbsp of honey. Slice scalions, chop garlic and rest of chilli
4. Start barbequing kebabs. I used gas bbq. To do veg I used a pan but wok would be ideal. This can be done at home. Start with garlic, chilli and scalion and little bit of rapeseed oil. After few min add pak choi and other veg. Add 20 ml soy sauce.
5. Keep turning kebabs basting with remaining marinade. It took me about 12 min to cook it. Heat up rice. Vegetables will be ready when pak choi is wilted.
6. I served mine veg with flax seeds on them and little bit of coriander leaves

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