Ginger and tamari pork skewers with cabbage, apple and herb salad

Cooking Meat Ginger and tamari pork skewers with cabbage, apple and herb salad

Freshly slice apples add a touch of sweetness to this juicy pork and rice salad.

Lables: Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Combine the ginger, 1 tablespoon of the tamari and 1 tablespoon of the saké in a shallow glass or ceramic dish. Add the pork and stir to coat. Cover with plastic wrap and place in the fridge for at least 1 hour to marinate.
  2. Thread pork onto metal or presoaked bamboo skewers. Spray a chargrill with oil and heat over medium-high heat. Grill the pork, turning, for 5-6 minutes or until cooked to your liking.
  3. Meanwhile, combine the cabbages, apple and mint in a large bowl. Combine sugar with the remaining tamari and saké. Add to the salad. Gently toss to combine.
  4. Serve the skewers with the salad and steamed brown rice.

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2 tsp fresh ginger, finely grated
2 tbsp salt-reduced tamari
2 tbsp saké
500g pork fillet, cut into 2cm pieces
1/4 red cabbage, trimmed, shredded
1/4 savoy cabbage, trimmed, shredded
1 red apple, cored, thinly sliced
1/2 cup fresh mint leaves
1/2 tsp caster sugar
2 cups steamed brown rice, to serve

Adv

Autors
Preparation time
1:15
Cooking time
15
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Meat
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