These Asian pork tenderloin skewers with a fresh carrot cucumber salad are a quick and easy recipe that's full of flavor. The pork becomes nice and tender thanks to a simple marinade. And the colorful salad adds a fresh, crunchy touch. It's an ideal dish for a summer BBQ or camping trip, and you can easily make it on a grill or skottelbraai!
Quick BBQ Dinner: Tender Pork Skewers with Refreshing Salad
I created this recipe with those sunny days in mind, when I want to light up the BBQ but don't feel like going all out with a full grill menu. I wanted something simple, but still really tasty and a bit surprising. After testing different marinades and salad dressings, I've found the perfect combo.
The pork turns out juicy and flavorful, and the carrot-cucumber salad is super refreshing. I even adjusted the salad dressing to be kid-friendly, since most children love carrots and cucumbers - that way, they get their vitamins too! This dish is a winner, even if you're not on vacation.
My Tips for the Best Asian Pork Skewers
- Even Cuts: Cut the pork into equal-sized cubes so they cook evenly.
- Marinate Time: The longer the pork marinates, the better the flavor. Don't skip the 1-hour rest!
- Soak Skewers: If you're using wooden skewers, soak them in water for an hour first so they don't burn on the grill.
- Salt in the Salad: The salt draws out moisture from the carrots and makes them crisp and tasty.
- Kid-Friendly Salad: Many kids love carrots and cucumbers. Omit the dressing if they prefer it plain.
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Ingredients
For the Pork Skewers
- 3 tablespoons Kecap Manis
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 3 tablespoons sunflower oil
- 1¼ pound pork tenderloin, cut into 1 × 1 inch (2 x 2 cm) cubes
For the Carrot Cucumber Salad
- 3 tablespoons white vinegar
- 2 teaspoons sugar
- 1 pound carrots
- 1 tablespoon sea salt
- 1 cucumber
- 4 leafs ice berg lettuce
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Marinate the Pork
- Mix the sweet kecap, vinegar, sugar, and oil in a bowl.3 tablespoons Kecap Manis, 1 tablespoon white vinegar, 1 teaspoon sugar, 3 tablespoons sunflower oil
- Add the pork pieces and stir until they're all coated well.1¼ pound pork tenderloin
- Let the meat marinate in the fridge for at least 1 hour.
- Thread the meat onto skewers and keep them in the fridge until ready to grill.
Prepare the Salad
- In a small pan, heat the vinegar and sugar over low heat. Stir until the sugar has dissolved, then let it cool to room temperature.3 tablespoons white vinegar, 2 teaspoons sugar
- Peel the carrots and cut off the ends. Slice them into thin strips (julienne).1 pound carrots
- Place the carrots in a colander, sprinkle with salt, mix, and let sit for 10 minutes. This helps them become crisp and flavorful.1 tablespoon sea salt
- Rinse the carrots well with cold water and pat dry.
- Peel the cucumber and cut it into julienne strips as well.1 cucumber
- Combine the carrots and cucumber in a bowl.
- Add the cooled dressing and mix everything together. Optional: keep some salad without dressing for kids, as they might like it better that way.
Grill and Serve
- Make sure your grill or skottelbraai is nice and hot.
- Grill the pork skewers for about 4 minutes on each side, until the pork is cooked through but still slightly pink inside.
- Grill in 4 minutes the pork loin until they're done.
- Place an iceberg lettuce leaf on each plate, hollow side up. Spoon in some salad.4 leafs ice berg lettuce
- Put the salad on top.
- Add a skewer next to it and serve with fresh bread.
Notes
- Refrigerator: Store meat and salad separately in airtight containers. Keeps fresh for up to 2 days.
- Freezer: Only freeze the pork (not the salad). It keeps for up to 2 months.
- Reheat: Grill or fry the pork again until it's hot. You can remove the skewers and reheat the meat in a frying pan with a bit of oil.
Nutrition
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