INGREDIENTS
- 1 garlic clove, crushed
- 4cm ginger, finely grated
- 1 tbsp Co-op vegetable oil
- 4 tbsp Co-op plum & hoisin stir fry sauce
- 2 tbsp Co-op light soy sauce
- 4 Co-op outdoor bred pork chops, fat removed, cut into 2cm cubes
- 1 tbsp sesame seeds
- 4 spring onions, finely sliced, to garnish
- Few coriander sprigs, roughly chopped, to garnish
- Lime slices, to garnish
FOR THE SOY CUCUMBER SALAD
- 1 Co-op cucumber
- ½ red chilli, finely chopped, plus
- extra to serve (optional)
- 1 tbsp rice or white wine vinegar
- 2 tsp Fairtrade caster sugar
- 1 tsp sesame oil
- 1 tbsp Co-op light soy sauce
- ½ garlic clove, crushed
METHOD
- Soak eight wooden skewers in water for 10 mins, then pat dry
- For the kebabs, mix together the garlic, ginger, vegetable oil, hoisin and soy sauces in a large bowl. Add the pork cubes and toss together until well combined. Cover and chill for at least 30 mins
- For the cucumber salad, put the cucumber on a chopping board and lightly bash with a rolling pin. Roughly chop into bite-sized pieces and transfer to a bowl with the remaining ingredients. Toss together until well combined
- Heat the grill or griddle pan to medium high. Thread the pork onto the skewers and sprinkle with the sesame seeds. Cook under the grill or on the griddle pan for 3-4 mins on each side, until the pork is cooked through and starting to char. Serve immediately with the cucumber salad, garnished with the extra chilli (if using), spring onion, coriander, and lime slices
How to make it vegan: Use tofu instead of pork for a veggie option that keeps all the flavour and texture.
