Prep. Time 30 mins
Cooking Time 15 mins
Yields 2 servings
PreparationWhat You Need 1 tbsp (15 ml) tamari or soy sauce
1 tbsp (21 g) honey
1 tbsp (15 ml) chili sauce
1/4 tbsp (1 ml) garlic powder
1/4 tbsp (1 ml) ground ginger
8 oz (224 g g) pork cubes, split and flattened
2 tbsp (28.4 g) butter
8 oz (224 g) ready-to-use puff pastry
1 egg yolk
2 tbsp (30 ml) milk
Pepper, to taste
1/4 tsp (1 ml) dried crushed chilies
Instructions Prepare a marinade with the tamari or soy sauce, honey, chili sauce, garlic and ginger and mix thoroughly. Marinate cubes for 15 to 20 minutes, stirring often.
Heat butter and brown pork cubes over high heat for 2 minutes. Remove cubes from pan, drain and let cool.
Roll puff pastry into 2 stripes, 6 x 4 in (15 to 10 cm) each. Mix together the egg yolk and milk. Brush pastry strips with mixture. Cook in oven for 5 minutes at 400 °F (200 °C). Remove from oven and let cool.
Thread brochette cubes on skewer; brush with marinade mixture. Season with salt and pepper.
Place pork on precooked pastry strips and cook in
350 °F (180 °C) oven for 7 to 8 minutes. Brush with marinade during cooking. Sprinkle with crushed chilies. Serve when very hot and crisp.