Spicy and juicy pork skewers perfectly complement an Indian slaw made with white cabbage.
Ingredients
- Egg – 1 piece
- Onion – 2 pieces
- Breadcrumbs – 120 g
- Garlic clove – 0.5 piece
- Whole cumin – 1 tablespoon
- Minced pork – 1.5 kg
- Rapeseed oil – 2 tablespoons
- Lemon juice – 2 tablespoons
- Cayenne pepper – 1 pinch
- Fresh coriander – 22 g
- Parsley – 10 g
- Salt – 1 pinch
- Black pepper – 1 pinch
Sauce:
- Lemon – 1 piece
- Natural yogurt – 100 g
- Black pepper – 1 pinch
- Salt – 1 pinch
Slaw:
- 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 – 1 pinch
- Lemon juice – 25 ml
- Salt – 1 pinch
Preparation
Skewers:
- Chop 2 cloves of garlic, 2 onions, 1/2 bunch of coriander, and parsley, and crush 1 tablespoon of cumin in a mortar. Mix minced pork with ham, 2 chopped cloves of garlic, 2 chopped onions, 1 tablespoon of crushed cumin, 1/2 bunch of chopped coriander, and 1/2 bunch of chopped 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. Mix again. Add about 40 g of breadcrumbs. Mix all the ingredients thoroughly. Thread the meat onto skewers (makes 12 skewers). Grease a grill pan with rapeseed oil using a paper towel.
- Place the skewers on the heated grill pan (or grill). Fry the meat briefly on both sides (until golden brown), then transfer the skewers to an ovenproof dish and place in an oven preheated to 180°C for about 6 minutes.
Indian Slaw:
- Toast 50 g of 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. Once the mustard starts popping, add cumin and curry powder, mix, then add rice vinegar, juice from 1/2 lemon, honey. Crush the toasted peanuts in a mortar and add them to the saucepan. Turn off the heat under the saucepan, add salt and pepper.
- Place chopped white cabbage and peeled and thinly sliced carrots in a bowl. Drizzle them with the mustard vinaigrette. Mix well. Let it sit for about 2 hours for the cabbage to marinate in the vinaigrette. Finally, sprinkle half of the crushed peanuts over the slaw.
Sauce:
- Mix lemon juice into the yogurt (to taste), season with salt and pepper.
Serving:
- Transfer the slaw to a plate. Remove the skewers from the oven and place them on the slaw. Pour the sauce into a bowl and garnish with parsley. Decorate the dish with the remaining peanuts.
