(view translation)

Ceibeabanna Muiceola

Comhábhair

Filléad muiceola - 400g
Siúcra éadrom - 4 spúnóg thábla
Fínéagar ceirtlise - 60ml
Anlann éisc - taespúnóg amháin
Anann - leathcheann
Piobar glas - ceann amháin
Oinniúin earraigh - 4 cinn
Glac beag lus an choire, mionghearrtha (roghnach)

Modh

Téigh an siúcra agus an fínéagar i bpanna ar theas íseal go dtí go leánn an siúcra.
Cuir isteach an t-anlann éisc agus fuaraigh.
Gearr an mhuiceoil.
Caith isteach an mhuiceoil agus measc go maith í le go mbeidh sí clúdaithe le hanlann.
Cuir an mhuiceoil agus an t-anann ar chipíní ceibeabanna, ag athrú duit na bpíosaí gach re seal leis an phiobar agus na hoinniúin earraigh.
Grioll na cipíní ceibeabanna go ceann 4 - 5 nóiméad ar gach taobh.
Croith lus an choire orthu, más mian leat, agus ith iad leo féin nó le sailéad nó le rís.

(view translation)

Pork Kebabs

Ingredients

Pork fillet - 400g
Light sugar - 4 tbsp
Cider vinegar - 60ml
Fish sauce - 1 tsp
Pineapple - ½
Green pepper - 1
Spring onions - 4
Small bunch coriander, chopped (optional)

Method

Heat the sugar and vinegar in a pan over a low heat until the sugar melts.
Add the fish sauce and cool.
Chop the pork.
Tip in the pork and mix well so that all the cubes are covered in sauce.
Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
Grill the skewers for 4 - 5 mins each side.
Sprinkle with coriander, if you like, and eat on their own or with salad or rice.

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