Pork Skewers with Red Cabbage and Carrot Salad
40—50 Min
Asian grilled pork belly speared on wooden skewers. Add a spicy red cabbage salad and a creamy sweet and sour sauce — what more could a grill lover's heart want? Our Burger Asian Style mix gives the meat an exotic flavor, making it the perfect blend for grill creations inspired by the Far East.
Ingredients 3 Portions
For the pork belly skewers
- 600 gPork belly
- 3 tbsp.Sriracha sauce
- 3 tbsp.Honey
- 2 Stk.Garlic cloves, finely sliced
- 1 tbsp.Sesame oil
- 1 tbsp.Black sesame seeds
- 1 pkg.Burger Classic Style Seasoning Mix
For the red cabbage and carrot salad
- 500 gRed cabbage, thinly sliced
- 1 bunchScallions, cut into small rings
- 1 tbsp.Black sesame seeds
- 2 Stk.Carrots, cut into fine strips
- 3 tbsp.Sesame oil
- 1 tbsp.Honey
- 1 Stk.Small red chili, thinly sliced
- 1 tbsp.Sriracha sauce
- 1 tbsp.Mustard
- 2 Stk.Lemons, juiced
- 1 pinchPepper Salt
For the sauce
- 250 gSour cream
- 1 tsp.Zest of one lime
- 1 tsp.Honey
- 1 Handful of fresh cilantro leaves, finely chopped
- 1 tsp.Sea Salt, Coarse
Preparation
- 1
For the meat: Dice the pork belly into approx. 2-cm chunks and place in a large bowl. Add all other ingredients, mix well and marinate for one hour. Then place onto the shashlik skewers and grill until golden brown.
- 2
To make the salad dressing: Mix the sesame oil, lemon juice, honey, mustard, red chili and sriracha sauce and season to taste with sea salt and pepper. Dress the red cabbage, spring onion and carrots and serve in a large bowl.
- 3
To make the sauce: Mix all the ingredients in a bowl and serve with the skewers and salad.
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