Sticky pork skewers with nashi slaw

AT A GLANCE

  • Serves 4 people

Pork neck also works well here in place of fillet.

  • 2 tbsp Chinese roasted chilli paste (see note)
  • 2 tbsp each soy sauce and Shaoxing wine
  • 2 tbsp white sugar
  • 1 tbsp finely grated ginger
  • 2 garlic cloves
  • 800 gm pork fillet, cut into 3cm dice
  • 6 spring onions, cut into 3cm lengths
  • For drizzling: olive oil
  •  
  • Nashi slaw
  • 300 gm finely sliced Chinese cabbage
  • nashi, thinly sliced and tossed in lemon juice to prevent discoloration
  • 3 spring onion
  • 2 tbsp grapeseed oil
  • 2 tbsp Chinkiang vinegar
  • 1 tbsp soy sauce
  • 2 tsp Chinese roasted chilli paste
01   For sticky chilli pork skewers, process chilli paste, soy sauce, Shaoxing wine, sugar, ginger and garlic in a small food processor to a paste, combine with pork in a bowl and stand to marinate (15 minutes). Drain from marinade and thread onto skewers alternating with spring onion, then drizzle with a little oil.
02   Heat a frying pan or barbecue to medium-high, add skewers and turn occasionally, basting with remaining marinade, until glazed and cooked through (5-6 minutes), then set aside.
03   Meanwhile, for nashi slaw, combine cabbage, nashi and spring onion in a bowl. Combine oil, vinegar, soy sauce and chilli paste in a separate bowl, drizzle over cabbage mixture, toss to coat and serve with sticky pork skewers.

Note Chinese roasted chilli paste is available from select Asian grocers.

Topics:

PEARS, CABBAGE, SUMMER, CHILLIES, GINGER, PORK, ASIAN, FAST, MAIN

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

JERRIE-JOY REDMAN-LLOYD , EMMA KNOWLES

FEATURED IN

Feb 2015

Feb 2015

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