Ingredients (for 4 people)
Spices from the Spice Shop:
• 1 tsp Timut pepper from Nepal
• 1 tsp frost salt – Givre de Sel
• 1 tbsp sesame seeds
• 1 teaspoon pepperoncini chili flakes
Meat & Vegetables:
• 8 pork steaks, approx. 60 g each, each approx. 2.5 cm thick
• 4 spring onions
• 8 bamboo skewers (25 cm each), soaked in water
For the marinade:
• 2 tbsp fresh ginger, grated
• 3 garlic cloves, crushed
• 1 teaspoon pepperoncini chili flakes
• ½ tsp black pepper
• 1 tbsp sesame oil
• 2 tsp brown cane sugar
• 6 tbsp soy sauce
• 1 tbsp rice wine vinegar or semi-dry sherry
• 1 tbsp sesame seeds
• 1 tsp. Timut pepper
• 1 tsp frost salt – Givre de Sel
preparation
1. Prepare the marinade
Blend all marinade ingredients in a blender until smooth – ideally using a hand blender or magic wand.
2. Marinate the meat
Place the pork steaks in a shallow dish and generously pour the marinade over them. Let them marinate overnight in the refrigerator, or for at least 4 hours.
3. Insert skewers
Place two steaks side by side. Push one skewer across both steaks, and the other at a right angle to it—this creates a cross to hold the meat in place. Halve the spring onions and place one piece on each end of the skewer.
4. Grill or bake
Outdoors: Grill on a charcoal grill over medium heat.
• Bloody: approx. 3 minutes per side
• Medium: approx. 4 minutes per page
• Through: approx. 6 min. per page
Indoors: Grill under the preheated oven grill.
• Bloody: approx. 3 minutes per side
• Medium: approx. 4 minutes per page
• Through: approx. 6 min. per page
5. Serve
Serve skewers hot straight from the grill or on a baking sheet – ideal with rice, crisp salad or pickled vegetables.
Tip
If you briefly roast the Timut pepper in a pan without fat and then grind it fresh, its citrusy aroma will intensify even further – a real insider tip for the finish!
The story behind the dish
These aromatic pork steak skewers combine tender meat with the exotic freshness of Timut pepper – a wild mountain pepper from Nepal with a surprising grapefruit-like aroma. Combined with sesame, chili, and a balanced soy-lemon marinade, the result is a dish that blends Asian influences with modern barbecue culture.
The cross-skewer technique originates from Southeast Asian street food cuisine and ensures not only stability but also the perfect cooking time. Ideal for summer evenings with friends—and a real eye-catcher on the grill.
