Asian Caramel Pork Skewers with Slaw
Prep: 60 mins
Cook: 20 mins
Servings: 4
Pork and slaw is a classic combination. This Australian Women’s Weekly Asian Caramel Pork Skewers with Slaw recipe takes these classic flavours and gives it an Asian twist. It makes a fantastic barbeque sharing dish or fresh mid-week meal for the family.
Ingredients
- 750g pork neck
- 1 tbs chinese five-spice powder
- 2 cloves garlic, crushed
- 2 tbs peanut oil
- 2 tbs lime juice
- ⅓ cup (80ml) fish sauce
- 1¼ cups (300g) CSR Rapadura Sugar
- ¾ cup (180ml) water
- 2 fresh small red chillies, sliced thinly
- 4 star anise
- 170g wombok cabbage, shredded finely
- 2 green onions (scallions), sliced thinly
- 1 cup fresh coriander leaves, firmly packed
- 1 large (200g) green-skinned apple, cut into matchsticks
Method
- Cut pork into 2cm (¾-inch) long lengths. Combine pork with five-spice, garlic and oil. Refrigerate for 1 hr. Thread onto skewers.
- Place juice, 1 tablespoon each of the fish sauce and sugar in a screw-top jar; shake well.
- Combine remaining sugar and the water in a small saucepan over low heat. Cook, stirring until sugar dissolves. Add chilli and star anise. Bring to the boil over medium heat. Boil without stirring for 8 mins or until the syrup reduces by half. Add remaining fish sauce, simmer for 5 mins or until thickened and syrupy. Cool slightly. Remove star anise.
- Cook pork, on a heated grill plate (or grill or barbecue) over medium-high heat for 4 mins each side, turning occasionally, or until cooked through. Transfer to a warm plate.
- Place wombok, onion, coriander and apple in a large bowl, drizzle with dressing; toss gently to combine.
- Drizzle pork skewers with caramel, serve with slaw.
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