Name: Sticky pork skewers with nashi slaw
Yield: 4
Ingredients: 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; 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

Sticky pork skewers with nashi slaw

Australian Gourmet Traveller fast recipe for sticky pork skewers with nashi slaw.

Pork neck also works well here in place of fillet.

Ingredients

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

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

Method

Main

1.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.

2.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.

3.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.