chinese pork skewers

  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 3 cloves garlic, crushed
  • 2 teaspoons grated ginger
  • 850g pork loin fillet, trimmed and sliced into 1cm rounds
  • ¼ cup (60ml) Chinese black vinegar
  • 1 tablespoon sriracha hot chilli sauce+
  • 1 tablespoon extra virgin olive oil
  • 2 green onions (scallions), finely shredded
  • ¼ cup (40g) cashews, toasted and roughly chopped
  • ½ cup red-vein sorrel leaves
  1. Place the hoisin sauce, oyster sauce, garlic and ginger in a large bowl and mix to combine. Add the pork and toss well to coat. Cover and refrigerate for 20 minutes to marinate.
  2. Preheat a char-grill pan or barbecue to high heat. Place the vinegar and sriracha in a bowl and stir to combine. Set aside.
  3. Brush the pan with oil, thread the pork onto 8 skewers and cook for 3–4 minutes, turning, or until charred and cooked through. 
  4. Serve with the vinegar mixture, onion, cashew and sorrel.  Serves 4.

+ Sriracha hot chilli sauce is available from the Asian food aisle of most supermarkets and from Asian supermarkets.

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