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Sticky pork skewers with nashi slaw

Pork neck also works well here in place of fillet.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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