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barbecue pork on skewers


800 g pork rashers, cut into 3cm pieces

1 x red capsicum, cut into 3cm pieces

150 g button mushrooms

1 cup pineapple chunks, in syrup,drained, 1/3 cup reserved

12 x metal skewers or bamboo skewers, soaked in water

1/3 cup plum sauce



1.Thread pork, pineapple, mushrooms and capsicum alternatively onto metal skewers or bamboo skewers. Season with salt and pepper.

2.Combine plum sauce and reserved pineapple syrup in a small bowl. Brush skewers with some marinade.

3.reheat a char-grill or barbecue on medium-high. Brush with olive oil to avoid sticking. Cook the skewers, turning and basting with marinade, for 8-10 minutes or until pork is cooked through.

4.Divide watercress among serving plates, top with skewers and drizzle with remaining marinade syrup. Serve with jasmine rice



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