SPICY CASHEW PORK KE­BABS

Men's Fitness - - Fuel | Gourmet Paleo -

(pic­tured p75)

IN­GRE­DI­ENTS

Makes 5–6 servings 680g pork loin, cut into 2cm cubes 4tbsp red wine vine­gar

3tbsp co­conut milk 2tbsp co­conut oil 1½tsp sesame oil Juice of 1 lime 2tbsp nat­u­ral cashew but­ter ½tsp chilli flakes 1tbsp gin­ger, minced 2tsp gar­lic, minced 1tsp black sesame seeds 1tbsp chopped fresh co­rian­der Zest of 1 lime

DI­REC­TIONS 1

Com­bine the vine­gar, co­conut milk and oil, sesame oil, lime juice and cashew but­ter in a bowl and whisk. When smooth, add all the re­main­ing in­gre­di­ents ex­cept for the pork.

2 Add the pork cubes to the mix­ture and turn un­til coated. Cover the bowl and re­frig­er­ate for fix to eight hours. Re­move the pork and thread on metal skew­ers. Let sit for 20 min­utes.

3 Pre­heat the grill to medium-high, spray with oil, then grill the ke­babs for 15 min­utes or un­til the pork is cooked through.

NU­TRI­TION (PER SERV­ING)

274 calo­ries 27g protein 27g carbs 16g fat

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