Growing up, I knew there was going to be a party the next day if my mother started marinating pork for sekuwa (sek-wa) the night before.

Bringing in flavors from the motherland, the powerful mustard flavor, ginger, and spices compliment the fatty pork. Add to it the snokey char of a coal fire or grill and you have yourself a fantastic dish for your next grill party! Give it a try and impress your guests with a whole new flavor!

Prep:

• Prep time: 1 hour marination or overnight

• Cook time: 8-10 mins

Ingredients:

• 1 lb pork belly or loin cubed (1 inch)

• 1 tsp turmeric powder

• 1 tbsp cumin powder (heap)

• 1 tsp chili powder/paprika

• 2 tsp garlic freshly ground

• 1 tsp ginger freshly ground

• 2 tbsp mustard oil or olive oil (mustard oil is the best! You can get it at Asian stores)

• 1/2 cup plain yogurt, optional

• 1 tsp salt
  

Recipe:

Mix all the ingredients and massage the meat until the marinade is equally distributed. You can do this in a bowl or in a gallon size ziplock bag.

Pro tip: Longer the marination, the stronger the flavor and more tender is the meat! Ginger is packed with a powerful enzyme called zingibain- a natural meat tenderizer!

Take a metal or bamboo skewer (if bamboo, soak it overnight in water) and start skewering your meat, don’t pack them in too tightly.

Grill on high, turn the skewer over every 2 -4 minutes. Cook until you get a nice char on the meat. Char on grilled meat is just * chef’s kiss *

Do a taste test and see if the pork is done to your liking! Best cooked over coal, like yakitori, but grill works just fine.

I hope you enjoy this recipe from my home country, I have fond memories of nights around a coal fire grilling sekuwa accompanied by a side of stories and laughter.

Perfect as finger food with beer or any beverage on a hot summer’s eve. Serve with fresh lettuce as a wrap, rice, or by itself. And don’t forget the dash of lime!