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Pork Kebabs with O&CO. Ketchup and Cilantro



  • 1 1/2 pounds pork shoulder, trimmed of excess fat
  • 2 tbsp. soy sauce
  • 1 tbsp. O&CO. Lavender Honey
  • 2 tbsp. O&CO. Everyday Olive Oil
  • 1 small bunch of fresh cilantro
  • 6 tbsp. O&CO. Ketchup


  1. Rinse and coarsely chop the cilantro.
  2. Cut the pork shoulder into large pieces and thread onto 12 short skewers. Season with O&CO. Fleur de Sel and O&CO. Black Pepper from Madagascar.
  3. Heat the olive oil in a large skillet and sear the skewered meat until brown on all sides.
  4. Add the honey and the soy sauce; lower the heat and continue to cook for 20 minutes, basting constantly with the cooking juices to carmelize the meat. Remove from the pan and place on a plate.
  5. While the meat is still hot, coat with the ketchup and a generous sprinkling of chopped cilantro.