Five-spice pork skewers

ingredients

• Five-spice pork skewers

  • 2 tablespoon kecap manis (sweet soy sauce)
  • 1 tablespoon olive oil
  • 2 centimetre piece ginger, finely grated
  • 1 teaspoon five-spice powder
  • 500 gram pork scotch fillet, cubed
  • 1 red apple, skin on, cut into matchsticks
  • 1/2 wombok (Chinese cabbage), shredded
  • 4 spring onions, sliced thinly
  • 1/2 bunch coriander, chopped
  • 100 gram packet crunchy noodles
  • 8 bamboo skewers, soaked
  • chopped roasted peanuts, toasted sesame seeds to garnish

• Dressing

  • juice of 1 lime
  • 2 tablespoon olive oil
  • 1 tablespoon soy sauce

method

• • 1

    In a shallow bowl, combine kecap manis, oil, ginger and spice. Add pork, turn to coat and marinate in fridge for 2 hours.

  • 2

    In a large salad bowl, combine all remaining ingredients except noodles.

  • 3

    Preheat a barbecue grill plate on medium. Thread pork onto skewers. Brush plate with oil. Cook skewers for 6-8 minutes, turning on all sides until caramelised and cooked through.

  • 4

    Sprinkle with nuts and seeds. Accompany with salad.

• Dressing

  • 1

    In a jug, whisk all ingredients together and season. Toss through salad with noodles before serving.

notes

• If you want to double the dressing recipe or store the leftovers, prepare in a screw-top jar and shake well before using.