Pork neck also works well here in place of fillet.
2 tbspChinese roasted chilli paste (see note)2 tbsp eachsoy sauce and Shaoxing wine2 tbspwhite sugar1 tbspfinely grated ginger2garlic cloves800 gmpork fillet, cut into 3cm dice6spring onions, cut into 3cm lengthsFor drizzling:olive oilNashi slaw300 gmfinely sliced Chinese cabbage1½nashi, thinly sliced and tossed in lemon juice to prevent discoloration3spring onion2 tbspgrapeseed oil2 tbspChinkiang vinegar1 tbspsoy sauce2 tspChinese roasted chilli paste
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.
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.
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.