Dice the meat. Put into a deep dish with the crushed garlic, chilli, ras el-hanout, sugar and soy sauce, mix. Allow to marinate for half a day. Keep in a cool place but do not chill in the refrigerator. Meanwhile, make the sauce: chop the garlic and onions finely, add 1/2 bottle of soy sauce, thin with 2 tablespoonfuls of water. Leave to macerate. Skewer the dices of meat, broil under the grill of the oven or over a barbecue. Allow for 10 minutes of broiling, turning the kebabs halfway through. Serve the kebabs with the sauce and Creole rice.
@
2 1/4 lbs pork loin, boned
Marinade:
4 cloves garlic
4 tsp ras el-hanout (North African ╥house blend╙ generally including cinnamon bark, nutmeg, dried rose buds, dried ginger, cloves, cubebs and different peppers)
1 tsp sugar
1/2 bottle soy sauce
1 small dry chili
Sauce:
1 clove garlic
1/2 onion
1/2 Indonesian soy sauce
2 tbsp water
@
10
mn
@
10
mn
@
The sauce must be prepared in advance to allow the onions to pickle.
