Sticky Pork Kebabs with Sweet Carrot Slaw
Added by British Carrots | Fri 15 May 2009 @ 15:02
This DIY kebab and slaw combo is perfect for barbecues.
Preparation time: 15mins (plus 1-2 hours marinating time)
Cooking time: 20mins
Per serving: 309 calories, 14.2g fat, 2.7g saturates, 14.7g sugars, 1.9g salt
Price per portion: £1.01
2tbsp vegetable oil
1tbsp reduced-salt dark soy sauce
3tbsp tomato ketchup
½tsp Chinese five spice
Zest and juice of 1 orange
500g pork loin steaks, trimmed and cubed
8 bamboo skewers
salt and freshly ground black pepper
For the slaw:
250g carrots, washed, trimmed and coarsely grated
150g white cabbage, finely shredded
150g red cabbage, finely shredded
75g bean sprouts
3 spring onions, trimmed and finely sliced
3tbsp reduced-fat mayonnaise
2tbsp sweet chilli sauce
1. Mix together the oil, soy sauce, ketchup, Chinese five spices and orange zest and juice. Season with black pepper, add the pork, and mix well. Cover and marinate in the fridge for 1-2 hrs. Meanwhile, soak the wooden skewers in water to prevent them scorching when cooked.
2. Make the slaw: In a large mixing bowl, whisk the mayonnaise and sweet chilli sauce together. Add all the shredded vegetables and turn well to coat in the sauce. Spoon into a serving bowl and chill for up to 4hrs before serving.
3. Preheat the grill or barbeque to 200°C,400°F or Gas Mark 6. Thread the marinated pork onto the skewers and cook under a hot grill or on the barbecue for 15-20min turning regularly, until the pork is cooked through and lightly charred at the edges.
4. Serve the pork kebabs with the slaw and season to taste.