Spicy and juicy pork skewers will perfectly complement the Indian coleslaw made from white cabbage.
Ingredients
- Egg – 1 piece
- Onion – 2 pieces
- Breadcrumbs – 120 g
- Garlic Clove – 0.5 piece
- Whole Cumin – 1 tablespoon
- Ground Pork – 1.5 kg
- Rapeseed Oil – 2 tablespoons
- Lemon Juice – 2 tablespoons
- Cayenne Pepper – a pinch
- Fresh Coriander – 22 g
- Flat-leaf Parsley – 10 g
- Salt – a pinch
- Black Pepper – a pinch
Sauce:
- Lemon – 1 piece
- Natural Yogurt – 100 g
- Black Pepper – a pinch
- Salt – a pinch
Coleslaw:
- Carrot – 2 pieces
- White Cabbage – 0.25 piece
- Curry Powder – 1 teaspoon
- Mustard – 1 teaspoon
- Whole Cumin – 5 g
- Honey – 1 tablespoon
- Rice Vinegar – 60 ml
- Olive Oil – 2 tablespoons
- Peanuts – 50 g
- Black Pepper – a pinch
- Lemon Juice – 25 ml
- Salt – a pinch
Preparation
Skewers: Finely chop 2 cloves of garlic, 2 onions, 1/2 bunch of coriander, and flat-leaf parsley, and crush 1 tablespoon of cumin in a mortar. Combine ground pork with ham, 2 chopped cloves of garlic, 2 chopped onions, 1 tablespoon of crushed cumin, 1/2 bunch of chopped coriander, 1/2 bunch of chopped flat-leaf parsley, 1 egg, 2 tablespoons of lemon juice, and 80 g breadcrumbs in a bowl. Mix well. Add cayenne pepper, freshly ground black pepper, freshly ground salt, and approximately 40 g breadcrumbs. Mix all ingredients thoroughly. Thread the meat onto skewers (makes 12 skewers). Grease a grill pan with rapeseed oil using a paper towel. Transfer the skewers onto the heated pan (you can also grill them on a barbecue). Sauté the meat briefly on both sides until golden, then transfer the skewers to an ovenproof dish and bake in an oven preheated to 180°C for about 6 minutes.
Indian Coleslaw: Toast 50 g peanuts in a pan (be careful not to burn them). Crush cumin in a mortar. Heat 2 tablespoons of olive oil in a saucepan, add mustard seeds. Once the mustard seeds start to pop, add cumin and curry powder, stir, then add rice vinegar, juice from 1/2 lemon, and honey. Crushed peanuts are added to the mortar and crushed further. Turn off the heat under the saucepan with mustard seeds, add salt and pepper. Put chopped white cabbage and peeled and thinly sliced carrots into a bowl. Pour the mustard vinaigrette over them. Mix everything well. Leave for about 2 hours for the cabbage to marinate in the vinaigrette. Finally, sprinkle half of the crushed peanuts over the coleslaw.
Sauce: Add lemon juice (to taste) to the yogurt, mix, and season with salt and pepper.
Serving: Transfer the coleslaw to a plate. Remove the skewers from the oven and place them on top of the coleslaw. Pour the sauce into a small bowl and garnish with parsley. Decorate the entire dish with peanuts.
