Pork neck also works well here in place of fillet.
- 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
- 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
- 1For 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.
- 2Heat 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.
- 3Meanwhile, 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.
The Latest from Gourmet Traveller
- Restaurant NewsSurf’s up: Three Blue Ducks is coming to MelbourneYesterday 11:00pm