Asian Pork Skewers with Crunchy Carrot Cucumber Salad
Asian pork tenderloin skewers with carrot cucumber salad – easy, quick, and perfect for BBQ or camping dinners.
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
Ingredients you need per step are listed below the step in Italic
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
1. Storage and Reheating
- 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
Calories: 236kcal | Carbohydrates: 15g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 1923mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19006IU | Vitamin C: 9mg | Iron: 2mg
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