Asian vegetables with skewered pork & jalapeño mayonnaise
Ingredients
Ingredients (for 4 people)
For the skewers:
1 kg pork neck
12 g activator per kg meat
3 rotisserie skewers
2 tbsp rapeseed oil
For the wok vegetables:
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 red onions
1 piece of ginger
2 tbsp light soy sauce
2 tbsp oyster sauce
salt & pepper to taste
2 tbsp sesame oil
To serve:
4 tbsp jalapeño mayonnaise
(Puree 100 g mayonnaise with 1 tbsp jalapeños and 1 tsp sesame oil using a hand blender).
Freshly chopped coriander
Preparation
Prepare & skewer the meat
Cut the pork neck into even 3 x 3 cm cubes. Massage the activator in well and leave to work for 5 - 10 minutes. Thread the pieces of meat evenly onto the rotisserie skewers.
Set up the barbecue & cook the skewers
Prepare the monolith without the deflector stone to approx. 200°C direct heat. Place the rotisserie on the edge of the Icon body, insert the skewers into the rotisserie and rotate evenly over the embers. Close the lid of the grill and grill to the desired degree of doneness. It is really tasty when the meat has a nice crust.
Preparing wok vegetables
Cut the peppers into strips and the onions into boats. Heat the wok well in the monolith. This is done as soon as a drop of water on the bottom of the wok evaporates immediately.
Add a little sesame oil and fry the ginger and onions in a little oil first. Fry the rest of the vegetables, stirring constantly. If necessary, divide into several portions so that the wok is really hot and the vegetables stay nice and crispy, season with soy sauce and oyster sauce. If you like it hotter, you can add fresh chili strips or chili flakes to the vegetables!
Serving & serving
Place the wok vegetables on the plate. Place the finished skewer on top. Garnish with jalapeño mayonnaise.
Sprinkle with chopped coriander and serve.
