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Oriental pork kebabs with miso corn


  • Whisk the sesame oil, rice wine, kecap manis, Hoisin, honey, chilli paste, ginger, garlic and ground pepper with a slurp of oil in a large bowl.
  • Toss the pork in the marinade and set aside for up to 2 hours.
  • Heat the butter in a heavy-bottomed pan and add the miso. Gently cook until reduced, continually stirring.
  • Then add the onion and bacon. Stir until well coated and briefly cook.
  • Add the corn and mix until well combined, scraping the bottom of the pan as you do so. Then pour in the water, stir and cook until the corn is very tender, adding the spring onion at the end.
  • When ready, thread the pork onto skewers and cook on a preheated ridged grill or BBQ, basting with the marinade for the first few minutes.
  • To serve, mound the corn on a large plate (or individual plates) and top with the pork.
  • ps. The pork does not have to be cooked on skewers, if you prefer.
  • (Corn recipe is from New York’s Momofuku Noodle Bar)


  • 1 tbsp sesame oil
  • 1 tbsp Chinese rice wine (or dry sherry)
  • 1 tbsp kecap manis (Indonesian sweet soy)
  • 1 tbsp Hoisin sauce
  • 1 tbsp honey
  • 1 heaped tspn chilli paste
  • 1 tspn grated fresh ginger
  • 1-2 garlic cloves, crushed
  • freshly grated pepper
  • vegetable oi
  • 2-3 pork fillets, trimmed of all fat, & sinew, cut into lengths
  • 1 tbsp softened butter
  • 1 tbsp white miso (fermented bean paste)
  • ½ large onion, very finely sliced
  • 3-4 streaky bacon rashers, cut into lardons
  • kernels of 5-6 corn cobs
  • ½ cup water
  • 3-4 spring (green) onions, finely chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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