Name: Pork skewers with quick noodle salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 2 garlic cloves, crushed; 40.00 ml coriander root and stems, finely chopped; 1/2 tsp ground white pepper; 10.00 gm caster sugar; 24.40 gm fish sauce; 42.00 gm reduced-salt soy sauce; 600g Pork Scotch Fillet, thinly sliced crossways; 440g pkt shelf-fresh thin rice noodles; 200g pkt Beetroot Coleslaw; 165.00 ml coriander leaves; 125ml dressing

Pork skewers with quick noodle salad

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Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

Grilled pork skewers with Asian marinade, paired with beet noodle salad.

Ingredients:

2 garlic cloves, crushed
40.00 ml coriander root and stems, finely chopped
1/2 tsp ground white pepper
10.00 gm caster sugar
24.40 gm fish sauce
42.00 gm reduced-salt soy sauce
600g Pork Scotch Fillet, thinly sliced crossways
440g pkt shelf-fresh thin rice noodles
200g pkt Beetroot Coleslaw
165.00 ml coriander leaves
125ml dressing

Instructions:

In a glass or ceramic dish, mix garlic, chopped coriander, pepper, sugar, fish sauce, soy sauce, and pork. Let it rest for 10 minutes to enhance the flavors.
Prepare the noodles according to the package instructions until just tender, then drain well and transfer to a large bowl.
Skewer the pork onto 8 soaked bamboo skewers. Preheat a barbecue grill or chargrill over medium-high heat. Grill the pork, flipping occasionally, for 4 minutes or until golden brown and fully cooked.
Combine the coleslaw mix, half of the coriander leaves, and the dressing with the noodles. Toss until everything is well combined. Sprinkle the skewers with the rest of the coriander leaves and serve with the salad.

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