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.
INGREDIANTS For Sticky pork skewers with wombok slaw
- 2 tablespoons of Chinese roasted chili paste (see note)
- 2 tablespoons of soy sauce and Shaoxing wine
- 2 tablespoons of white sugar
- 1 tablespoon of finely grated ginger
- 2 cloves of garlic
- 800 g of pork tenderloin, cut into 3 cm cubes
- 6 spring onions, cut into 3 cm long pieces
- For dressing: olive oil
- Nashi slaw
- 300 g of finely sliced Chinese cabbage
- 1½ nashi, thinly sliced and dipped in lemon juice to keep it from blackening
- 3 spring onions
- 2 tablespoons of grape seed oil
- 2 tablespoons of Chinkiang vinegar
- 1 tablespoon of soy sauce
- 2 teaspoons of Chinese roasted chili paste
How to make Sticky pork skewers with wombok slaw
- For the chili pork kebabs, work the chili paste, soy sauce, Shaoxing wine, sugar, ginger and garlic in a small food processor until paste, combine with pork in a bowl and leave to marinate (15 minutes). Drain the marinade and put on the skewers alternating with the spring onion, then drizzle with a drizzle of oil.
- Heat a skillet or barbecue over medium-high heat, add the skewers and turn occasionally, drizzling with the remaining marinade, until glazed and cooked (5-6 minutes), then set aside.
- Meanwhile, for the nashi slaw, combine the kale, nashi and spring onion in a bowl. Combine oil, vinegar, soy sauce, and chili paste in a separate bowl, pour over the cabbage mixture, toss to coat, and serve with sticky pork skewers.