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Photo of Pork skewers with spicy cucumber salad by WW

Pork skewers with spicy cucumber salad

6
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.

Notes

SERVING SUGGESTION: Steamed green beans, plus 1/2 cup (85g) steamed brown rice per serve.TIP: Lemongrass paste is sold in tubes in the fresh produce section of most supermarkets. If unavailable you can use finely grated fresh lemongrass.

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