The brochettes are marinated overnight, so remember to do this in advance so that they are ready
when you need them. Cut the pork into pieces about 2cm / 3/4in square and put in a large, shallow,
non-metallic dish that will hold the pieces in a single layer.
To prepare the marinade, put the remaining ingredients in a bowl and mix well together. Pour the
marinade over the pork and toss the meat in it until well coated. Cover the dish and marinate in
the refrigerator for 8 hours or overnight, stirring the pork 2-3 times.
Preheat the grill, griddle pan, or barbecue. Thread 3 marinated pork pieces, leaving a little
space between each piece, onto each prepared skewer. Cook the brochettes for 10-15 minutes or until
tender and lightly charred, turning several times and basting with the remaining marinade during
cooking. Serve the pork brochettes piping hot, garnished with parsley.
You can use wooden or metal skewers to cook the brochettes and for this recipe you will need
about 12 x 15-cm / 6in skewers. If you are using wooden ones, soak them in cold water for about 30
minutes prior to using.
This helps to stop them burning and the food sticking to them during cooking. Metal skewers
simply need to be greased and flat ones should be used in preference to round ones to prevent the
food on them falling off.