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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
Marinade
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125 mL (1/2 cup) tahini
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125 mL (1/2 cup) coconut milk
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22 mL (1 1/2 tbsp.) honey
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30 mL (2 tbsp.) fish sauce
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30 mL (2 tbsp.) lime juice
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15 mL (1 tbsp.) sesame oil
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500 g (Approx. 1 lb.) pork chop, cut into three strips
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3 mL (1/2 tsp.) sriracha sauce
Salad
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500 mL (2 cups) baby spinach
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500 mL (2 cups) baby romaine mix
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2 avocados, peeled and sliced
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2 clementines, peeled and cut into pieces
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1 shallot, sliced
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45 mL (3 tbsp.) olive oil
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45 mL (3 tbsp.) clementine juice
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5 mL (1 tsp.) maple syrup
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To taste, peanuts
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To taste, fresh cilantro
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Directions
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In a bowl, mix all the marinade ingredients. Reserve half as a side sauce. Place the pork pieces into the marinade. Let marinate for 10 minutes.
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Meanwhile, prepare the salad. Place the spinach, baby romaine mix, clemetines and shallot in a salad bowl. Set aside.
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Slide the pork onto the wooden skewers.
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Cook the skewers in a hot grill pan for 2–3 minutes on each side. Set aside.
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Add the avocado, oil, clementine juice and maple syrup to the salad. Season and gently toss.
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Garnish the skewers with peanuts and fresh cilantro, and serve. Serve with the avocado salad and the sauce.
Chef’s secret
- Serve pink pork for tender and juicy skewers. As it is a lean meat, the secret is not to overcook it.
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