Chargrilled pork and tahini skewers with red cabbage and carrot peanut slaw
An Asian-inspired dish that can be on the table within 30 minutes
Preheat the oven grill or BBQ to a medium-high heat.
Mix the marinade ingredients together well in a bowl, reserving half as a sauce. Add the pork and
leave to marinate for 15 mins.
Meanwhile, immerse the skewers in cold water and soak while the pork is marinating.
Combine the slaw ingredients in a bowl and season to taste.
Divide the pork into 12 even piles and thread onto the skewers.
Cook on the grill for 3 - 4 mins per side until charred and cooked through. (Being thin, the meat will
not take long to cook so don’t over do it).
Serve the skewers with the slaw and the remaining tahini sauce on the side.
800 grams Pork loin fillet, cut into 2 cm strips
12 wooden skewers
For the tahini marinade:
1/2 cup Tahini
1/2 cup Coconut cream
2 tablespoons Fish sauce
1 tablespoon Honey
2 tablespoons Lime juice
1 tablespoon Sesame oil
For the slaw:
1 Chilli, finely chopped (optional)
1/2 cup toasted, salted peanuts, roughly chopped
150 grams Red cabbage, finely shredded
1 Carrot, grated