Name: NZ Pork and pineapple skewers with red cabbage salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 750 gram NZ Pork scotch fillets, cut into 3cm pieces; 1/2 pineapple, cut into 3cm pieces; 1 tablespoon olive oil, plus 2 tablespoons extra; 4 bamboo skewers, soaked; 1/4 large red cabbage, finely shredded; 100 gram snow peas, trimmed, thinly sliced; 1 carrot, thinly sliced (see recipe tip); 1/3 bunch coriander, leaves roughly chopped; 1 tablespoon rice wine vinegar; lime wedges to serve

NZ Pork and pineapple skewers with red cabbage salad

This recipe for NZ Pork and pineapple skewers is the perfect example of why this combination is a classic! Paired with a crunchy red cabbage salad, this fresh, fast dinner is a must-try

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

750 gram NZ Pork scotch fillets, cut into 3cm pieces

1/2 pineapple, cut into 3cm pieces

1 tablespoon olive oil, plus 2 tablespoons extra

4 bamboo skewers, soaked

1/4 large red cabbage, finely shredded

100 gram snow peas, trimmed, thinly sliced

1 carrot, thinly sliced (see recipe tip)

1/3 bunch coriander, leaves roughly chopped

1 tablespoon rice wine vinegar

lime wedges to serve

Method

In a large bowl, toss NZ Pork and pineapple with oil, then season. Thread onto skewers and set aside.

In a large bowl, combine cabbage, snow peas, carrot and coriander.

In a screw-top jar, shake extra olive oil with rice wine vinegar until thick and combined. Toss through cabbage salad, then season.

Preheat a barbecue or char-grill pan on high. Cook skewers for 8-10 minutes, turning, until cooked through. Serve with salad and lime wedges.

Use a julienne peeler to thinly slice carrots.

Note

Woman's Weekly Food

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