Asian pork skewer bowls
Bold flavours and big bites for the king of the grill, now ruling from the dining table. The skewers need to be prepped ahead of time; instead of pork rashers, you can use beef, chicken or pork fillet.
- Serves 4
Ingredients
- 6 boneless pork rashers
- Salt and milled black pepper
- 2 Tbsp olive oil, plus extra for frying
- 2 Tbsp honey or golden syrup
- 1 Tbsp soy sauce
- 2 Tbsp sriracha sauce
For serving
- Handful bok choy, butter lettuce or baby spinach
- 2 cups rice noodles, cooked
- 4 carrots, cut into thin strips
- 1 tbsp Dijon or wholegrain mustard
- ¼ cup canola oil
- 1 lemon, zested and juiced
- Handful fresh mint or parsley, chopped
- Pinch of chilli flakes
- Sesame seeds (optional)
FL
Courtesy of Fresh Living magazine
‧ Recipe & photography
‧ Recipe & photography
Method
- Cut pork into bite-sized pieces, place in a bowl and season well.
- Add olive oil, honey, soy sauce and sriracha. Toss to coat evenly.
- Thread pork onto skewers.
- Heat a glug of oil in a hot pan and fry skewers in batches for 6–8 minutes or until done.
- Cool skewers, cover in clingwrap and refrigerate until needed.
To serve
- Divide greens, noodles and carrot strips between four bowls.
- Whisk together the remaining serving ingredients to make a dressing, and season.
- Drizzle over salad and noodles, and top with cold pork skewers.
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