125 g pork tenderloin, finely sliced lengthwise
10 cm celery branch
1 tbsp organic premium soy sauce
20 g of Emmental cheese
1 tbsp Real Thai sweet chili sauce
2 bbq sticks
Wash the celery branch, cut it into 2 sticks.
Cut the Emmental cheese into two sticks of the same size.
Pierce a piece of cheese on a skewer.
Arrange side by side a piece of celery branch.
Take a thin slice of pork, wrap the celery and cheese.
Tie the ends with a kitchen string to hold them together.
Do the same for the second skewer.
In a small dish: mix the soy sauce, the sweet chili sauce, and pepper.
Coat skewers well with this mixture and marinade for 20 minutes in the fridge.
Cook the skewers in a nonstick pan over low heat to melt the cheese.
Increase the heat and finish grilling on all sides.
Serve immediately and enjoy!
Red chili 16%, water, sugar, vinegar, garlic, salt, water, modified corn starch, acetic acid (E260) as acidity regulators.
Storage: Store in a cool, dry place. Refrigerate once opened.
Shelf-life: 24 months