
Pork hoisin kebabs with soy cucumber salad
https://www.coop.co.uk/recipes/pork-hoisin-kebabs-with-soy-cucumber-salad
Start your feast with this easy recipe, which combines sweet and sticky with fresh and zingy
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 10g
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Ingredients
- 1 garlic clove, crushed
- 4cm ginger, finely grated
- 1 tbsp Co-op vegetable oil
- 4 tbsp Co-op plum & hoisin
- stir fry sauce
- 2 tbsp Co-op light soy sauce
- 4 Co-op outdoor bred pork chops,
- fat removed, cut into 2cm cubes
- 1 tbsp sesame seeds
- 4 spring onions, finely sliced,
- to garnish
- Few coriander sprigs, roughly
- chopped, to garnish
-
Lime slices, to garnish
-
For the soy cucumber salad
- 1 Co-op cucumber
- ½ red chilli, finely chopped, plus
- extra to serve (optional)
- 1 tbsp rice or white wine vinegar
- 2 tsp Fairtrade caster sugar
- 1 tsp sesame oil
- 1 tbsp Co-op light soy sauce
- ½ garlic clove, crushed
Method
- Soak eight wooden skewers in water for 10 mins, then pat dry
- For the kebabs, mix together the garlic, ginger, vegetable oil, hoisin and soy sauces in a large bowl
- Add the pork cubes and toss together until well combined. Cover and chill for at least 30 mins
- For the cucumber salad, put the cucumber on a chopping board and lightly bash with a rolling pin
- Roughly chop into bite-sized pieces and transfer to a bowl with the remaining ingredients. Toss together until well combined
- Heat the grill or griddle pan to medium high
- Thread the pork onto the skewers and sprinkle with the sesame seeds
- Cook under the grill or on the griddle pan for 3-4 mins on each side, until the pork is cooked through and starting to char
- Serve immediately with the cucumber salad, garnished with the extra chilli (if using), spring onion, coriander and lime slices *time plus marinating