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Sticky pork skewers with wombok slaw
Sticky pork skewers with wombok slaw
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Prep Time:
360 minutes
Cook Time:
Total Time:
360 minutes
Delicious and flavorful sticky Asian pork with wombok, ideal for any meal. Marinate generously for best taste.
Ingredients:
  • 800g pork loin steaks, trimmed, cut into 3cm pieces
  • 75g (1/4 cup) white miso paste
  • 60ml (1/4 cup) honey
  • 60ml (1/4 cup) rice wine vinegar
  • 40.00 ml pickled ginger, thinly sliced, plus 40.00 ml pickling liquid
  • 18.20 gm peanut oil
  • 2.40 gm sea salt
  • 1/2 (about 900g) wombok (Chinese cabbage), thinly sliced
  • 1 telegraph cucumber, deseeded, thinly sliced diagonally
  • 4 green shallots, thinly sliced diagonally
  • 1/2 bunch fresh coriander, leaves picked
  • Sesame seeds, toasted, to serve
Instructions:
  • Combine the pork, miso, honey, and vinegar in a large glass or ceramic bowl. Ensure the pork is well coated. Cover and refrigerate for 8 hours or overnight for optimal marination.
  • Heat your chargrill over medium heat. Skewer the pork onto 8 metal skewers, discarding any extra marinade. Spray the pork with olive oil. Lay a piece of baking paper on the chargrill, then cook the pork on the paper, turning occasionally, for 6-8 minutes until fully cooked. Move the pork to a plate, cover, and let it rest for 5 minutes before serving.
  • In a jug, mix together ginger, pickling liquid, oil, salt, the rest of the honey and vinegar. In a large bowl, combine wombok, cucumber, shallot, and coriander. Pour the dressing over the salad ingredients and gently mix to coat everything evenly.
  • Plate the slaw, layer with the pork, and finish by garnishing with sesame seeds.

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