Name: Sticky pork skewers with nashi slaw
Yield: 4
Ingredients: 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; 1½ 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

Pork neck also works well here in place of fillet.

Ingredients

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

1½ 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

Method

Main

1.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.

2.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.

3.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.