Grilled Pork Skewers with Cucumber Salad | Abel & Cole
Grilled Pork Skewers with Cucumber Salad
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Prep: 20 mins
Cook: 12-15 mins
Inspired by a Thai street snack, these coconut coated pork skewers are perfectly paired with a refreshing cucumber salad.
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381 kcal
(per portion)
Ingredients you'll need
  • 2 garlic cloves
  • 2 tbsp tamari
  • 2 tbsp coconut cream
  • 200g pork tenderloin fillet
  • 1 cucumber
  • ½ cos lettuce
  • A handful of coriander, leaves only
  • 2 tbsp brown rice vinegar
From your kitchen
  • 2 tsp olive oil
Step by step this way
  • 1.

    Peel and grate or crush the garlic. Pop them in a dish with 1 tbsp of the tamari. Add 2 tbsp of the cream from the top of the coconut milk (see our tip below). Stir to mix.

  • 2.

    Chop the pork tenderloin into bite-size chunks. Add them to the dish. Turn to coat in the coconut marinade. Set aside to marinate for at least 10 mins.

  • 3.

    Pop the skewers in a glass or dish of water to soak – this will help stop them catching and burning when you're grilling the pork skewers.

  • 4.

    Halve the cucumber. Use a veg peeler to peel long ribbons off each half. Peel them down to the seeded core, then slice the core. Tip it all into a bowl.

  • 5.

    Finely slice half the lettuce. Add to the cucumber. Pick the coriander leaves off their stalks. Add most of them to the cucumber bowl.

  • 6.

    Whisk 2 tbsp brown rice vinegar with 1 tbsp tamari and 2 tsp oil. Taste and add a little more tamari if you think it needs it. Toss the dressing with the cucumber salad.

  • 7.

    Heat your grill to high. Line your grill pan with foil (if your grill doesn't have one, line a baking tray with foil and set a metal rack on it). Drain the skewers. Thread the pork onto the skewers.

  • 8.

    Grill the pork skewers for 12-15 mins, turning once or twice, till golden and cooked through. If you pierce the pork with a fork, the juices should run clear. Serve the skewers with the cucumber salad.

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