Pork skewers with spicy cucumber salad
Pork fillet or tenderloin, raw
500 g, (buy 550g) fat trimmed, cut into 3cm pieces
2 tsp, finely grated
1 clove(s), crushed
2 medium, halved lenthways, thinly sliced
2 medium, cut into thin matchsticks
2 tbs, (white wine)
Fresh red chilli
1 whole, finely chopped
Salted roasted peanuts
¼ cup(s), (35g) coarsly chopped
- Place pork, ginger, lemongrass paste, garlic and oil in bowl. Toss to coat. Thread pork onto 8 metal or wooden skewers (see tip).
- Preheat a chargrill or barbecue over medium-high heat. Cook skewers for 4–5 minutes each side or until cooked through.
- Meanwhile, combine cucumber and carrot in a large bowl. Whisk vinegar, sugar, fish sauce and chilli in a bowl until sugar has dissolved. Add dressing and peanuts to cucumber mixture and toss to combine. Serve spicy cucumber salad with skewers.