Asian grilled pork skewers with garlic greens
Time to make: 25 mins , plus 30 mins marinating
(at time of publication)
Nutrition Info.(per serve)
- 8 wooden skewers, pre-soaked in cold water
- 1 1/2 tablespoons tamari
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 600g pork loin steaks, cut in 2cm chunks
- 1 large red onion, cut in wedges
- 1 bunch choy sum, trimmed
- 1 long red chilli, deseeded, finely chopped
- 4 cloves garlic, thinly sliced
- 150g snow peas, trimmed
- 1 bunch baby bok choy, trimmed
- 2 cups green beans
- 3 cups steamed basmati rice
Total fat 6g
Saturated fat 2g
Dietary fibre 4g
1 Combine 1 tablespoon tamari with 1 tablespoon mirin and 1 teaspoon sesame oil in a shallow, non-metallic container. Add pork, toss to coat, cover and set aside in fridge to marinate for at least 30 minutes.
2 Thread marinated meat and onion onto prepared skewers. Spray a chargrill pan with oil and place over a high heat. Chargrill skewers for 6-8 minutes, turning regularly, until golden and just cooked through.
3 Meanwhile, remove stems from choy sum and cut stems in half lengthways. Cut leaves in half. Place a large wok over a high heat and spray with oil. Add chilli and garlic and stir-fry for about 20 seconds. Add choy sum stems and snow peas and stir-fry for 2 minutes. Add choy sum leaves, bok choy and beans and stir-fry for 2 more minutes or until vegetables are bright-green and tender-crisp.
4 Combine the remaining tamari, mirin and sesame oil and drizzle over vegetables. Serve pork skewers with greens and rice.
For a satisfying spring salad, try combining any leftover Asian greens with cooked rice noodles.