1 pork tenderloin (or 1 block of firm tofu)
2 red or yellow peppers
1 fat clove of garlic, peeled and crushed
1 small thumb of fresh root ginger, peeled and grated
3 tbsp Hoisin sauce
2 tbsp dark soy sauce
2 tbsp Aspall Cyder Vinegar
2 tbsp rapeseed or sunflower oil
1/2 tspn Bart’s Chinese Five Spice powder
1 tbsp yellow bean paste or miso (optional)
1 tbsp Billington’s caster sugar
If using pork, trim the meat of any silvery, sinewy skin and cut into bite-sized chunks.
For the tofu, remove from the packet and drain, then wrap well in kitchen paper and place between two chopping boards. Put a weight on top and press for 10-20 minutes before unwrapping and cutting into chunks.
Trim the peppers and courgettes and slice into squares/rounds.
In a non-reactive bowl, whisk together the remaining ingredients until the sugar has dissolved. Add the pork or tofu, stir well to coat, then cover and refrigerate for about 4 hours.
Thread the meat or tofu onto skewers (soak wooden ones in water first for half an hour to stop them burning), alternating with the peppers and courgettes.
Pre-heat the grill to 200ºC. Line the grill pan with foil, place the skewers on the rack and cook for 15-20 minutes for pork, 10-12 minutes or until done to your liking for tofu, turning halfway and brushing with the remaining marinade. If you’re using pork, rest it for five minutes before serving with the beetroot and ginger pickle.
Recipe credit: Made in East Anglia