Recipes for your goals
About the Recipe
Ingredients
800g pork loin steaks, trimmed, cut into 3cm pieces
75g (1/4 cup) white miso paste
60ml (1/4 cup) honey
60ml (1/4 cup) rice wine vinegar
2 tbsp pickled ginger, thinly sliced, plus 2 tbsp pickling liquid
1 tbsp peanut oil
1 tsp sea salt
1/2 (about 900g) wombok (Chinese cabbage), thinly sliced
1 telegraph cucumber, deseeded, thinly sliced diagonally
4 green shallots, thinly sliced diagonally
1/2 bunch fresh coriander, leaves picked
Sesame seeds, toasted, to serve
Preparation
Step 1 Place the pork, miso, 2 1/2 tablespoons honey and 2 tablespoons vinegar in a large glass or ceramic bowl. Turn to coat. Cover. Place in the fridge for 8 hours (or overnight if time permits) to marinate.
Step 2 Preheat chargrill over medium heat. Thread pork onto 8 metal skewers, discarding excess marinade. Spray pork with olive oil. Place a piece of baking paper on chargrill. Cook pork on paper, turning, for 6-8 minutes, until cooked through. Transfer to a plate. Cover. Set aside for 5 minutes to rest.
Step 3 Combine ginger, pickling liquid, oil, salt and remaining honey and vinegar in a jug. Place the wombok, cucumber, shallot and coriander in a large bowl. Add dressing and toss.
Step 4 Divide slaw among plates. Top with pork. Sprinkle with sesame seeds.
Comments
Commenting as...
Commenting has been disabled. Please sign in to leave a comment
