What you’ll need

Name: Pork & Native Fruit Skewers
Yield: 2
Ingredients: 300g SunPork Fresh Foods Sirloin, cubed; 2 garlic cloves, crushed; 3 Tbsp. honey; 2 Tbsp. olive oil; 1 tsp. dried lemon myrtle; 100g Greek yoghurt; 2 finger limes, pearls; 1 pineapple, cut into cubes; 2 mangos, cut into cubes; 3 sprigs coriander leaves, chopped; 120g rocket, to serve; 1 finger lime, to serve

INGREDIENTS

300g SunPork Fresh Foods Sirloin, cubed
2 garlic cloves, crushed
3 Tbsp. honey
2 Tbsp. olive oil
1 tsp. dried lemon myrtle
100g Greek yoghurt
2 finger limes, pearls
1 pineapple, cut into cubes
2 mangos, cut into cubes
3 sprigs coriander leaves, chopped
120g rocket, to serve
1 finger lime, to serve

How to make it

In a bowl, combine garlic, 2 Tbsp. honey, olive oil and lemon myrtle, then whisk to combine.
Add pork and toss to coat, then refrigerate for 2 hrs.
Prepare yoghurt dressing by mixing Greek yoghurt, 1 Tbsp. honey and finger lime pearls then set aside.
In a fry-pan over med-high heat, cook pork for 3 mins a side in batches and set aside.
In the same fry-pan, grill pineapple pieces until a nice char forms, remove from pan and set aside.
Thread skewers with a piece of pork, mango cube, another piece of pork, pineapple cube and finish with a piece of pork.
Repeat until all kebabs are made.
Garnish with fresh coriander and yoghurt dressing.