Sticky Pork Kebabs with Sweet Carrot Slaw

Serves 4

Ingredients

• 500g loin of pork, diced into large cubes
• 2 tbsp rapeseed oil
• 1 tbsp dark soy sauce
• 3 tbsp tomato ketchup
• ½ tsp Chinese five spice
• 1 orange, zested and juiced

For the slaw:

• 250g carrots, peeled
• 150g white cabbage
• 150g red cabbage
• 75g bean sprouts
• 3 spring onions, finely sliced
• 3 tbsp mayonnaise
• 1-2 tbsp sweet chilli sauce

Directions

Mix together the rapeseed oil, soy sauce, ketchup, Chinese five spice and orange zest and juice. Season with black pepper and add the pork, coating it well in the mixture, and marinade for one to two hours. Preheat the oven to 200°C/400°F/Gas Mark 6.

For the slaw, grate or finely shred the carrots. Finely shred the red and white cabbage and mix together with the carrots, bean sprouts and spring onion. Mix together the mayonnaise and sweet chilli sauce, season and use this to dress the slaw. Thread the diced pork onto wooden skewers which have been soaked in water to prevent them scorching. Cook in the preheated oven for 20 minutes, turning regularly, until the pork is cooked through and the kebabs are sticky and glazed. Serve the kebabs with the sweet carrot slaw on the side.