This simple Asian pork and wombok recipe is perfect for lunch or dinner and is low in calories. Marinade it for as long as possible for maximum flavor.
Ingredients for Sticky pork skewers with wombok slaw
- 800 g pork loin, peeled, cut into 3 cm pieces
- 75 g (1/4 cup) of white miso paste
- 60 ml (1/4 cup) of honey
- 60 ml (1/4 cup) of rice wine vinegar
- 2 tablespoons of pickled ginger, thinly sliced, plus 2 tablespoons of marinating liquid
- 1 tablespoon of peanut oil
- 1 teaspoon of sea salt
- 1/2 (about 900g) wombok (Chinese cabbage), thinly sliced
- 1 telegraphic cucumber, seedless, finely sliced diagonally
- 4 green shallots, finely sliced diagonally
- 1/2 bunch of fresh coriander, the leaves collected
- Sesame seeds, toasted, for serving
Method for Sticky pork skewers with wombok slaw
- Place the pork, miso, 2 1/2 tablespoons of honey and 2 tablespoons of vinegar in a large glass or ceramic bowl. Switch to the coat. Lid. Refrigerate for 8 hours (or overnight if time permits) to marinate.
- Preheat the grill over medium heat. Place the pork on 8 metal skewers, discarding the excess marinade. Sprinkle the pork with olive oil. Place a piece of parchment paper on the rack. Cook the pork on paper, turning it, for 6-8 minutes, until completely cooked. Transfer to a plate. Lid. Set aside for 5 minutes to rest.
- Combine the ginger, marinating liquid, oil, salt and remaining honey, and vinegar in a pitcher. Place the wombok, cucumber, scallion, and cilantro in a large bowl. Add the dressing and mix.
- Divide the salad on plates. Top with pork. Sprinkle with sesame seeds.
