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  • 600 g Apple Tender New Zealand Trim Pork Steaks
  • 2-3 firm ripe plums, finely chopped

  • Thai Style Glaze
  • 1 Tbsp Gourmet Garden Coriander
  • 2 tsp Gourmet Garden Ginger
  • 2-3 Tbsp sweet chilli sauce
  • juice of 1 lime
  • grated zest of 1 lime
  • 1 Tbsp fish sauce

  • Plum Salsa
  • ¼ cup finely chopped red onion
  • 2 Tbsp lime juice
  • ¼ cup toasted thread coconut


1. Cut Apple Tender New Zealand Trim Pork Steaks into 2-3 cm pieces, thread ontoskewers alternately with plum wedges, set aside.

2. In a small bowl, stir together Gourmet Garden Coriander, Gourmet Garden Ginger, sweet chilli sauce, lime juice and rind, Asian fish sauce and mix well.

3. Pre-heat a barbecue or grill to 220°C, brush pork kebabs with the glaze and cook for 3-4 minutes each side, turning once. Brush with remaining glaze during cooking.

4. For the salsa stir together the plums, red onion, Gourmet Garden Coriander and lime juice and toasted coconut. Serve kebabs on Jasmine rice with plum salsa. Serve with fresh salad greens.

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