Woman’s Day (Australia)

PORK & PINEAPPLE SKEWERS WITH RED CABBAGE SALAD

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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.

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