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Pork Fillet Skewers and Paprika Skewers with Spicy Sauce

5 from 6 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Pork fillet skewers:

  • 800 g Pork tenderloin
  • 400 g 1 green onion
  • 8 piece Shish kebab chopsticks
  • 0,5 Cup Sunflower oil

Bell pepper skewers:

  • 150 g 1 Red pepper
  • 150 g 1 green pepper
  • 150 g 1 yellow pepper
  • 150 g 2 Onions
  • 9 piece Shish kebab skewers
  • 0,5 Cup Sunflower oil

Spicy sauce:

  • 500 g Sieved tomatoes
  • 200 g Tomato ketchup
  • 8 tbsp Brown sugar
  • 8 tbsp Light rice vinegar
  • 8 tbsp Cooking cream
  • 1 tbsp Mild curry powder
  • 1 tsp Sambal oelek
  • 4 big pinches Coarse sea salt from the mill

Serve:

  • Mild curry powder
  • 1 walnut baguette

Instructions
 

Pork fillet skewers:

  • Clean / strip the pork fillet, wash and cut into slices. Peel and quarter the vegetable onion, cut into pieces and separate into slices. Thread the onion slice with the pork fillet slices alternately onto the shashlik sticks (8 pieces). Divide the sunflower oil (½ cup) in 2 pans, heat them, slowly fry the pork fillet skewers on all sides until golden-brown and keep them warm in the oven at 50 ° C until serving.

Bell pepper skewers:

  • Clean and wash the peppers and cut into bite-sized pieces. Peel the onions, cut in half, cut into wedges and assemble into pieces. Thread the pepper pieces with the onion pieces alternately onto the shashlik sticks (8 - 9 pieces). Divide the sunflower oil (½ cup) in 2 pans, heat them, slowly fry the pepper skewers on all sides and keep them warm in the oven at 50 ° C until serving.

Spicy sauce:

  • Put all ingredients (500 g tomato strained, 200 g tomato ketchup, 8 tbsp brown sugar, 8 tbsp light rice vinegar, 8 tbsp cooking cream, 1 tbsp mild curry powder, 1 tsp sambal oelek and 4 big pinches of coarse sea salt from the mill) in put in a saucepan and heat, stirring constantly.

Serve:

  • Place 2 pork fillet skewers with a paprika skewer on each plate, scoop the spicy sauce and sprinkle with mild curry powder, serve. Serve with sliced ​​walnut baguette.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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