Pork skewers with spicy cucumber salad
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Cool yet fiery, this Asian-inspired salad strikes the perfect balance of flavour and adds tastebud-tingling interest to the delicately flavoured, aromatic pork
Ingredients
Pork fillet or tenderloin, raw
500 g, (buy 550g) fat trimmed, cut into 3cm pieces
Fresh ginger
2 tsp, finely grated
Lemongrass paste
3 tsp
Garlic
1 clove(s), crushed
Sesame oil
3 tsp
Lebanese cucumber
2 medium, halved lenthways, thinly sliced
Carrot(s)
2 medium, cut into thin matchsticks
Vinegar
2 tbs, (white wine)
Caster sugar
2 tsp
Fish sauce
1 tbs
Fresh red chilli
1 whole, finely chopped
Salted roasted peanuts
¼ cup(s), (35g) coarsly chopped
Instructions
1
Place pork, ginger, lemongrass paste, garlic and oil in bowl. Toss to coat. Thread pork onto 8 metal or wooden skewers (see tip).
2
Preheat a chargrill or barbecue over medium-high heat. Cook skewers for 4–5 minutes each side or until cooked through.
3
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.
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