Grilled pork skewers with garlic Asian greens
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Time to make:
25 mins, plus 30 mins marinating
$5.80 per serve
(at time of publication)
Full ingredients list:
- 8 wooden skewers
- 1 1/2 tablespoons gluten-free tamari
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 600g lean pork loin steaks, cut into 2cm chunks
- 1 large red onion, cut into wedges
- cooking oil spray
- 1 bunch choy sum, trimmed
- 1 long red chilli, seeded, finely chopped
- 4 cloves garlic, thinly sliced
- 150g snow peas, trimmed 1 bunch baby bok choy, trimmed
- 3 cups cooked basmati rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Soak skewers in cold water. Combine 1 tablespoon of the tamari, 1 tablespoon of the mirin and 1 teaspoon of the sesame oil in a large shallow non-metallic dish. Add pork and toss to coat. Cover dish and place in fridge to marinate for at least 30 minutes.
Step 2 Thread marinated pork chunks and onion wedges onto skewers. Spray a grill pan with cooking oil; set over high heat. Grill skewers, turning regularly, for 6–8 minutes, or until pork chunks are golden and just cooked through.
Step 3 Meanwhile, remove stems from choy sum and halve lengthways. Cut leaves in half. Spray a large wok with cooking oil and set over high heat. Add chilli and garlic; stir-fry for roughly 20 seconds. Add choy-sum stems and snow peas; stir-fry for 2 minutes. Add choy-sum leaves and baby bok choy; stir-fry for 2 more minutes, or until vegies are bright green and tender yet crisp. Combine remaining tamari, mirin and sesame oil; drizzle over vegies.
Step 4 Serve pork skewers with Asian greens and basmati rice.
About this recipe
First published: February 2014