Pork and orange rosemary skewers

by Ed Halmagyi


  • 800g pork fillet, diced
  • celery salt and freshly-milled black pepper
  • 2 Tbsp extra virgin olive oil
  • 4 navel oranges
  • 12 long sprigs rosemary, trimmed as skewers
  • ¼ cup honey
  • ½ cup white wine
  • 2 cloves garlic, minced
  • rice and salad leaves, to serve


1 Season the pork with celery salt and pepper, then toss in olive oil. Dice two oranges, then thread the pork and orange pieces onto the rosemary skewers. Cook on a moderate barbecue grill for 8 minutes, turning often.
2 Combine the honey, wine and garlic in a small saucepan. Cut off the pith of the remaining oranges, then dice the flesh. Simmer for 10 minutes, then begin basting on the skewers. Serve with rice and salad leaves.

You may also like