Ingredients
Method
1.
In a large bowl, toss NZ Pork and pineapple with oil, then season. Thread onto skewers and set aside.
2.
In a large bowl, combine cabbage, snow peas, carrot and coriander.
3.
In a screw-top jar, shake extra olive oil with rice wine vinegar until thick and combined. Toss through cabbage salad, then season.
4.
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.
Note
- Use a julienne peeler to thinly slice carrots.