Pork Kebabs with Teriyaki Ginger Sauce
Trim and wash the spring onions, then cut them into fine rings. Dab the pork dry. Cut it into approx. 1 cm wide and 3-4 cm long pieces and season with salt.
Thread the pork strips lengthways onto the skewers. Then heat up the oil in a pan and fry on all sides for approx. 5-8 minutes.
Add the mineral water to the frying liquid, season with Teriyaki Ginger Sauce and simmer briefly to reduce. To serve, drizzle the finished kebabs with sauce, sprinkle with spring onion rings and garnish with sesame seeds.