PORK & CIDER SKEWERS WITH BLUE CHEESE SLAW

PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 4

1⅓ cups (330ml) apple cider 3 cloves garlic, crushed

¼ cup (90g) honey

2 teaspoons finely chopped

fresh rosemary

1.6kg pork neck, trimmed,

cut into 5cm pieces

8 small red apples (1kg), some left

whole and some halved ½ medium red cabbage (750g),

shredded finely

4 green onions, sliced thinly

lengthways

50g mild blue cheese, crumbled

BLUE CHEESE SAUCE

1 cup (240g) sour cream 150g blue cheese, crumbled ⅓ cup (80ml) lemon juice 3 green onions, sliced thinly

1 Combine cider, garlic, honey, rosemary and pork in a large bowl. Cover; refrigerate for at least 1 hour or overnight.

2 Preheat oven to 220°C/200°C fan. Grease and line two large oven trays with baking paper.

3 Thread half the pork and all the apple alternately onto 8 large skewers; season. Place on one tray. Place remaining pork on second tray. Roast both trays for 20 minutes or until pork is just cooked through. Reserve pork pieces for tomorrow’s dinner, Sticky Pork Rolls with Red Slaw (Recipe 2, right).

4 Meanwhile, make the blue cheese sauce.

5 Combine cabbage and onion in a medium bowl; season. Reserve a quarter of the slaw mixture for Recipe 2, right.

6 Serve skewers with remaining slaw mixture; drizzled with ½ cup (125ml) of the blue cheese sauce. Sprinkle with crumbled cheese.

BLUE CHEESE SAUCE

Blend or process sour cream, blue cheese and juice until smooth. Transfer to a bowl; stir in onion. Season to taste. Reserve 1 cup for Recipe 2, right.

SERVING SUGGESTION

Serve with slices of crusty bread or roast potatoes.