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.