Sticky bourbon pork
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Maple syrup
1½ tbs
Whisky
1½ tbs, bourbon
Worcestershire sauce
1 tbs
Smoked paprika
2 tsp
Orange rind
2 tsp, finely grated
Garlic
2 clove(s), crushed
Pork fillet or tenderloin, raw
450 g, (buy 500g), cut into 3cm pieces, fat trimmed
Red onion
1 medium, cut into wedges
Buttermilk
⅓ cup(s), (80ml)
Light whole egg mayonnaise
¼ cup(s), (75g)
Apple cider vinegar
1 tbs
Red cabbage
¼ whole, thinly shredded
White cabbage
¼ whole, thinly shredded
Carrot(s)
2 medium, coarsely grated
Red onion
1 medium, thinly sliced
Fresh flat-leaf parsley
2 tbs, chopped, to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Place maple syrup, bourbon, Worcestershire sauce, paprika, rind and garlic in a large bowl. Season with salt and pepper. Add pork and toss to coat. Refrigerate, covered, for at least 4 hours, or preferably overnight.
2
Bring pork to room temperature. Thread onto 8 skewers (see tip), alternating with onion wedges. Reserve marinade.
3
Preheat chargrill or barbecue over high heat. Lightly spray skewers withoil and cook, turning frequently and brushing with reserved marinade, for 8-10 minutes or until cooked through. Transfer to
4
Meanwhile, whisk buttermilk, mayonnaise and vinegar in a large bowl. Season with salt and pepper. Add cabbage, carrot and sliced onion and toss to combine.
5
Serve skewers with slaw and sprinkled with parsley.
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