Sticky pork skewers with wombok slaw

Cooking Meat Sticky pork skewers with wombok slaw

This easy sticky Asian pork and wombok recipe is perfect for lunch or dinner and its low in calories. Marinate it as long as you can for maximum flavour.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Wheat free
  1. Place the pork, miso, 2 1/2 tablespoons honey and 2 tablespoons vinegar in a large glass or ceramic bowl. Turn to coat. Cover. Place in the fridge for 8 hours (or overnight if time permits) to marinate.
  2. Preheat chargrill over medium heat. Thread pork onto 8 metal skewers, discarding excess marinade. Spray pork with olive oil. Place a piece of baking paper on chargrill. Cook pork on paper, turning, for 6-8 minutes, until cooked through. Transfer to a plate. Cover. Set aside for 5 minutes to rest.
  3. Combine ginger, pickling liquid, oil, salt and remaining honey and vinegar in a jug. Place the wombok, cucumber, shallot and coriander in a large bowl. Add dressing and toss.
  4. Divide slaw among plates. Top with pork. Sprinkle with sesame seeds.

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800g pork loin steaks, trimmed, cut into 3cm pieces
75g white miso paste
60ml honey
60ml rice wine vinegar
2 tbsp pickled ginger, thinly sliced, plus 2 tbsp pickling liquid
1 tbsp peanut oil
1 tsp sea salt
1/2 wombok , thinly sliced
1 telegraph cucumber, deseeded, thinly sliced diagonally
4 green shallots, thinly sliced diagonally
1/2 bunch fresh coriander, leaves picked
Sesame seeds, toasted, to serve

Adv

Autors
Preparation time
6:00
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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