Spicy Pork Skewers
with Cucumber Salad & Peanut-Lime Dressing
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
The heat coming off these richly spiced pork skewers is just right for a spring night. Setting them down over an ultra-refreshing salad boosts the Vietnamese vibes. A peanutty, umami, citrusy dressing ties it together in 20 minutes, with only one pan to clean.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Head of curly leaf lettuce
- 2 Cucumbers
- 1 Celery stalk
- 1 Lime
- 8g Nutritional yeast
- 30g Peanut butter
- 4 Bamboo skewers
- 8g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
Contains: Peanuts
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
46 g
Saturated Fat
9 g
Sodium
260 mg
Total Carb
21 g
Sugars
6 g
Protein
34 g
Fibre
7 g
Preparation
Prepare the pork skewers
- Preheat the oven to 450°F.
- Place the skewers in a shallow bowl; cover with water.
- In a large bowl, combine the pork, spices and S&P.
- Form into 4 long oval-shaped pieces (double for 4 portions).
- Drain the skewers and thread each one with the pork* leaving 1-inch free on the bottom; drizzle with oil.
Cook the pork skewers
- Arrange the skewers* on a lined sheet pan and roast, flipping halfway, 10 to 12 min., until browned and cooked through.
Mise en place
- Meanwhile, juice the lime.
- Thinly slice the cucumbers crosswise.
- Separate the lettuce leaves; tear the leaves.
- Thinly slice the celery crosswise on an angle.
Make the salad
- In a large bowl, whisk 2 tbsp water, 3 tbsp oil (double both for 4 portions), the lime juice, peanut butter, nutritional yeast and S&P.
- Add the cucumbers, lettuce and celery; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the pork skewers. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
