Sticky Pork Kebabs with Sweet Carrot Slaw - "Slaw combo perfect for barbecues "
Summer Recipes
Ingredients (Serves 4):
2tbsp sunflower oil1tbsp reduced-salt dark soy sauce
3tbsp tomato ketchup
tsp Chinese five spice
Zest and juice of 1 orange
For the slaw:
250g carrots, peeled and coarsely grated
150g white cabbage, finely shredded
150g red cabbage, finely shredded
75g bean sprouts
3 spring onions, finely sliced
3tbsp reduced-fat mayonnaise
1-2tbsp sweet chilli sauce
500g loin of pork, diced into large cubes
8 wooden skewers
salt and freshly ground black pepper
Nutrition
Per serving: 309 calories, 14.2g fat, 3g saturates, 14.7g sugars, 1.9g saltThis DIY kebab and slaw combo is perfect for barbecues and makes a tasty alternative to burgers.
Preparation time: 15mins (plus 1-2 hours marinating time)
Cooking time: 20mins
Mix together the sunflower oil, soy sauce, ketchup, Chinese five spices and orange zest and juice. Season with black pepper and add the pork, coating it well in the mixture. Cover and marinate in the fridge for 1-2 hrs. Meanwhile, soak the wooden skewers in water to prevent them scorching when cooked.
About 20mins before you are ready to cook, preheat the oven to 200C,400F or Gas Mark 6. Alternatively, get the barbecue going.
Thread the diced pork onto the skewers and cook in the oven for 20mins or on the barbecue, turning regularly, until the pork is cooked through and the meat is sticky and glazed.
While the pork is cooking, make the slaw. Place the carrots, white and red cabbage, bean sprouts and spring onions into a bowl and mix together. In a separate bowl mix the mayonnaise with the sweet chilli sauce. Pour over the slaw mix and toss to combine the ingredients.
Serve the pork kebabs with the slaw.