Grilled Barbecue Pork Skewers with Crunchy Coleslaw

cook 30 mins
  • 600 g (1 lb 3 1/2 oz) lean pork loin, cut into cubes
  • 1 tablespoon red wine vinegar
  • 2 teaspoons piri-piri sauce
  • 1/2 teaspoon granulated sugar
  • 4–6 tablespoons extra-light mayonnaise
  • 1/2 red cabbage, shredded
  • 2 carrots, grated
  • 2 spring onions, trimmed and thinly sliced
  • salt and pepper
  • 2 tablespoons muscovado sugar
  • 2 tablespoons tomato ketchup
  • 2 tablespoons dark soy sauce
  • 1 teaspoon Chinese 5-spice powder
  • 2 tablespoons freshly squeezed orange juice
  • To make the barbecue marinade, mix together the sugar, tomato ketchup, soy sauce, Chinese 5-spice powder and orange juice in a large bowl until smooth. Tip the pork loin into the bowl and mix until the pork is well coated with the marinade. Set aside to marinate for 15 minutes.
  • Combine the vinegar, piri-piri sauce, granulated sugar and mayonnaise in a small bowl to make the coleslaw dressing. Toss the cabbage, carrots and spring onions together in a large bowl, then add the dressing and mix until all the ingredients are well combined. Season with salt and pepper and set aside.
  • Preheat the grill. Thread the marinated pork on to 8 metal skewers and place under the grill for 7–10 minutes, turning occasionally, until cooked through and sticky.
  • Serve the pork skewers with the coleslaw and with sticky Thai rice, if liked.
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