Grilled pork skewers with garlic Asian greens
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Time to make:
$5.80 per serve
(at time of publication)
Full ingredients list:
16 large bamboo skewers, soaked in water
1 1/2 tablespoons gluten-free reduced-salt tamari
2 tablespoons mirin
2 teaspoons sesame oil
600g lean pork loin steaks, cut into 2cm cubes
1 large red onion, cut into wedges
1 bunch choy sum, trimmed
1 long red chilli, seeded, finely chopped
4 garlic cloves, 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 1Combine 1 tablespoon of the tamari, 1 tablespoon of the mirin and 1 teaspoon of the sesame oil in a large and shallow non-metallic dish. Add pork, toss to coat.
Step 2Thread the marinated pork cubes and onion wedges onto the skewers. Spray a chargrill pan with olive oil; set pan over high heat. Grill the skewers, turning them regularly, for 6–8 minutes, or until golden.
Step 3Meanwhile, remove stems from choy sum and halve lengthways. Cut leaves in half. Spray a large wok with olive oil and set over high heat. Add chilli and garlic; stir-fry for roughly 20 seconds. Add choy sum stems and the snow peas; stir-fry for 2 minutes. Add choy sum leaves and baby bok choy; stir-fry for 2 more minutes, or until vegetables are tender yet crisp. Combine remaining tamari, mirin and sesame oil; drizzle over vegies.
Step 4Serve the pork skewers with Asian greens and basmati rice.
About this recipe
First published: April 2018