Hot Asian Pork Skewers with Rice Vinegar Slaw
- 1 (1 1/2-pound) pork butt, cut into 1-inch cubes
- 1 cup teriyaki sauce
- 1 cup sweet chile paste
- 1 tablespoon red pepper flakes
- 1 habanero, minced (keep the seeds in if you want it super spicy)
- 1/4 cup dark brown sugar
- 1/2 head green cabbage, sliced
- 1/4 head red cabbage, sliced
- 1/4 cup shredded carrots
- 1 cup rice wine vinegar
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon celery seed
- 3 tablespoons salt
- Special equipment: 10 wooden skewers, soaked in water for 1 hour
For the pork: Place 4 to 5 pieces cubed pork onto each skewer and continue until all the pork has been skewered. Place on a sheet tray.
To make the marinade, mix the teriyaki sauce, sweet chile paste, red pepper flakes, habanero and brown sugar in a bowl until well combined. Take 1/4 cup of the marinade and baste each skewer. Put the skewers in a plastic bag and marinate for 2 to 3 hours, or up to overnight. Save the rest of the marinade as a basting sauce for grilling.
While the pork is marinating, make the rice vinegar slaw. In a non-reactive bowl, mix the green and red cabbage and the carrots. Let stand until the colors bleed, about 10 minutes. During that time, make the dressing. Whisk together the rice wine vinegar, mayonnaise, mustard, brown sugar, celery seed and salt. Pour over the cabbage mixture and refrigerate for 1 hour.
To serve: After the pork has marinated, heat a grill to medium-high heat. Grill the pork skewers over direct heat for 3 to 4 minutes on each side, painting on the remaining sauce for a nice caramelization. Serve the pork skewers on a bed of the rice vinegar slaw and extra sauce for dipping.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy Orchid Paulmeier
Recipe courtesy of Paul Young