Pork brochette with naan, coleslaw and pickled chili-ananas

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45min

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Next Level

Enjoy a wonderfully versatile recipe with grilled pork brochettes, homemade naan bread, fresh coleslaw and spicy pickled pineapple.

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Ingredients

What do you need?

Quantity: 4P

Pork brochette
800 g Spiering in cubes of 2-3 cm
coarse salt
1 tablespoon of dried oregano
2 tablespoons of olive oil
black pepper
juice of 1 lemon

Nong
300 g wheat flour
1 tablespoon of dry yeast
150 g yogurt
1 teaspoon of sugar
1 ½ teaspoon of salt
120 ml of water

For it:
5 tablespoons of olive oil
1 clove of garlic
1 tablespoon of oreganocruid

Coleslaw
½ white cabbage
1 big red apple
3 roots
1 small red onion
½ bunch of flat parsley
juice of 2 lemons
2 tablespoons of mayonnaise
1 tablespoon of mustard
black pepper and salt

Pickled spicy pineapple
½ pineapple
1 long chili pepper
1 teaspoon of pink pepper
250 ml of white vinegar
100 g of cane sugar

Pork brochette
800 g Spiering in cubes of 2-3 cm
coarse salt
1 tablespoon of dried oregano
2 tablespoons of olive oil
black pepper
juice of 1 lemon

Nong
300 g wheat flour
1 tablespoon of dry yeast
150 g yogurt
1 teaspoon of sugar
1 ½ teaspoon of salt
120 ml of water

For it:
5 tablespoons of olive oil
1 clove of garlic
1 tablespoon of oreganocruid

Coleslaw
½ white cabbage
1 big red apple
3 roots
1 small red onion
½ bunch of flat parsley
juice of 2 lemons
2 tablespoons of mayonnaise
1 tablespoon of mustard
black pepper and salt

Pickled spicy pineapple
½ pineapple
1 long chili pepper
1 teaspoon of pink pepper
250 ml of white vinegar
100 g of cane sugar

Preparation method

How do you make this?

The naan bread: mix everything briefly in a bowl and let it rest for 15 minutes.

Divide the dough into eight pieces, roll out with some flour.

Warm up a pan and fry the pieces for 1-2 minutes on both sides.

Place the bread on a bowl, cover the pieces with a mixture of olive oil, garlic and fresh herbs.

The Coleslaw: Grate the cabbage, peeled apple and carrot. That also goes smoothly in the food processor. Finely chop the onion and parsley. Mix with all other ingredients for the coleslaw in a bowl.

The pickled spicy pineapple: peel the pineapple, cut away the hard core and cut into bars. Put them upright in a preserving jar; It must be full.

Add finely chopped chili and pepper. Warm up the vinegar a little and dissolve the sugar in it.

Pour over the pineapple. Once the content has cooled, you can already use the pineapple.

The pork brochette: Mix the meat with coarse salt, oregano, olive oil and pepper. Put on skewers.

Grill the brochettes on both sides for 2 to 3 minutes.

Place them on a dish and squeeze the lemon juice over it. Add the pot picked pineapple.

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