hot pepper pork skewers

with raw cabbage and radish kimchi

  • 800g pork shoulder, trimmed and cut into strips
  • vegetable oil, for brushing
  • black sesame seeds and baby (micro) coriander (cilantro) 
  • leaves, to serve

kimchi

  • 3 cloves garlic, crushed
  • 2 tablespoons grated ginger
  • 2 tablespoons kochujang red pepper paste+ or chilli sauce
  • ¼ cup (60ml) rice wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons fish sauce
  • 2 green onions (scallions), finely chopped
  • ½ wombok (Chinese cabbage), sliced
  • 4 radishes (140g), sliced
  1. To make the kimchi, place the garlic, ginger, kochujang or chilli sauce, vinegar, honey, fish sauce and green onion in a bowl and mix to combine. 
  2. Transfer half of the chilli mixture to a large bowl with the pork and toss to coat. Refrigerate for 1–2 hours. 
  3. Preheat a char-grill pan or barbecue over high heat. Thread the pork onto metal skewers and brush with the oil. 
  4. Cook for 2 minutes each side or until golden and cooked through. Set aside and keep warm. 
  5. Place the cabbage, radish and a little of the remaining chilli mixture in a medium bowl and toss to combine. 
  6. Divide the skewers and kimchi between serving plates, sprinkle with the sesame seeds and coriander and serve with the remaining chilli mixture. Serves 4. 

+ Kochujang or gochujang red pepper paste is available from Asian supermarkets. 

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