PORK & PINEAPPLE SKEWERS WITH RED CABBAGE SALAD
SERVES 4 PREP + COOK 25 MINS
◆ 750g pork scotch fillets, cut into 3cm pieces
◆ ½ large pineapple, 3cm pieces
◆ 1 tbsp olive oil, plus
2 tbsp extra
◆ 8 bamboo skewers, soaked
◆ ¼ large red cabbage, finely shredded
◆ 100g snow peas, trimmed, thinly sliced
◆ 1 carrot, thinly sliced
◆ 1/3 bunch coriander, leaves roughly chopped
◆ 1 tbsp rice wine vinegar
◆ 1/3 cup maple syrup, to glaze
◆ lime wedges, to serve 1 In a large bowl, toss pork and pineapple with oil. Season, thread alternately onto skewers and set aside.
2 In a large bowl, combine cabbage, snow peas, carrot and coriander. In a screw-top jar, shake extra oil with rice wine vinegar until thick and combined. Toss through salad, season to taste.
3 Preheat a barbecue or chargrill pan on high. Cook skewers 10 mins, turning, glazing with a little maple syrup, until cooked through and grill marks appear. Serve skewers with salad and lime wedges.