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Sensational summer-sizzler perfect for weekend fare el fresco. As always, if you love cooking, you will make the recipe yours by adding more or less of the ingredient you fancy … or not!

Ginger & Soy Pork Kebabs Recipe

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Recipe by Anna Muller Course: Pork & HamCuisine: ItalianDifficulty: Moderate


Prep time


Cooking time




  • 125 ml soy sauce

  • 90 ml sunflower or peanut oil

  • 15 ml lime or lemon juice

  • 45 ml finely grated ginger

  • 30 ml finely grated garlic

  • 15 ml finely chopped green chilli

  • 900 g pork fillet, cut in 3p-cm cubes

  • 45 ml thick and spicy soy sauce

  • 45 ml ginger syrup (from preserved ginger)

  • 65 ml (extra) sunflower or peanut oil

  • 30 ml finely grated ginger (extra)

  • 65 ml chopped coriander leaves or parsley

  • melted butter if necessaryl


  • Whisk together the soy sauce, sunflower or nut oil, lime or lemon juice, the 45 ml ginger, garlic, and chilli. Place the meat in a plastic or glass dish and pour the soy mixture over the meat. Cover and place in the fridge for several hours to marinate, stirring the meat once in a while.
  • Just before cooking, drain the meat and wipe the bits and pieces off the meat with a paper towel. Whisk together the thick and spicy soy sauce, ginger syrup, extra oil, chopped herbs and grated ginger.
  • Thread the meat onto skewers or rosemary stalks and grill to your liking, basting with the soy and ginger syrup mixture but only towards the end as the sugar in the syrup will cause the kebabs to become blackened. If the meat looks dry (pork fillet is not fatty, so it can turn dry) baste it with melted butter. Left over basting mixture can be heated and served as a dipping sauce on the side.
  • Serves 4 – 6

Chef’s Hint

  • Ok then, if you insist, use chunky cubes of thick pork chops. They are cheaper and offer their pearly fatty rinds to improve the juiciness of the kebabs. I would smartly snip the rind off though.

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