

Spicy pork skewers with apple coleslaw
Ingredients
- 8 wooden skewers, soaked in cold water
- 600g pork fillets, cut into 2cm-thick pieces
- 2 small red onions, halved, each half cut in 4 wedges
- cooking spray oil
- 1 ½ tablespoons mild curry powder*
- Coleslaw
- 1 granny smith apple
- 1 red delicious apple
- 2 limes, juice
- 450g savoy cabbage, hard core removed, shredded
- 3 stalks celery, trimmed, thinly sliced
- ⅓ cup fresh coriandercilantroX, roughly chopped
- ⅓ cup reduced-fat sour cream*
- 2 cloves garlic, crushed
- 1 lime, cut in wedges, to serve
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
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Instructions
1 Thread pork pieces and onion wedges onto skewers. Lightly spray skewers with cooking oil. Place in a glass dish. Sprinkle with curry powder and turn to evenly coat. Cover with plastic wrap and place in the fridge for 10 minutes to allow flavours to develop.
2 To make coleslaw, core apples and cut in matchsticks. Place in a large bowl. Drizzle with lime juice and toss to combine. Add cabbage, celery, coriander, sour cream and garlic. Gently toss to combine. Set aside until required.
3 Heat a chargrill or barbecue grill on medium-high. Add pork skewers and cook for about 6-7 minutes, turning occasionally, or until brown and cooked. Divide coleslaw among serving plates. Top with skewers and serve with lime wedges.
Nutrition Info (per serve)
-
Calories 306cal
-
Kilojoules 1280kJ
-
Protein 37.1g
-
Total fat 10g
-
–Saturated fat 3.6g
-
Carbohydrates 16.3g
-
–Sugars 14.8g
-
Dietary fibre 5.7g
-
Sodium 185mg
-
Calcium 150mg
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Iron 5.4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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