Name: Grilled Spicy Asian Pork Skewers with Pineapple Salsa & Cabbage Slaw
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: ¾ cup cashews, roasted unsalted; 1 small bunch cilantro; 3 limes; 1 ½ medium heads napa cabbage; 1 ½ small pineapples; 6 pork chops, boneless; 2 shallots; brown sugar; chili-garlic sauce; extra virgin olive oil; fish sauce; mayonnaise; salt; soy sauce

Grilled Spicy Asian Pork Skewers with Pineapple Salsa & Cabbage SlawGrilled Spicy Asian Pork Skewers with Pineapple Salsa & Cabbage Slaw — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

¾ cup cashews, roasted unsalted

1 small bunch cilantro

3 limes

1 ½ medium heads napa cabbage

1 ½ small pineapples

6 pork chops, boneless

2 shallots

brown sugar

chili-garlic sauce

extra virgin olive oil

fish sauce

mayonnaise

salt

soy sauce

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Wash and dry the fresh produce.

Cut off skin from each pineapple; quarter, core, and slice lengthwise into thick planks. Place planks on a large plate, then drizzle with oil and season with salt on both sides.

Preheat a grill pan, outdoor skillet, or regular skillet over medium-high heat.

Once the pan is hot, working in batches, add the pineapple planks and grill, turning occasionally, until tender and charred in spots, about 8 minutes. Return to the plate.

Meanwhile, place mayo, chili-garlic sauce, and salt in a large bowl, then whisk to combine the marinade.

Pat the pork dry with paper towels and cut into 1-inch cubes. Add to the bowl with the marinade and stir to coat.

Thread pork onto skewers and place on a plate. Alternatively, you can cook the pork pieces directly on the grill pan without using skewers.

Return the pan to medium-high heat; working in batches, add the pork skewers and grill, turning occasionally, until the pork is charred and cooked through, about 8 minutes. Remove to a clean plate.

Meanwhile, using a clean cutting board, peel and mince shallots. Place in a clean large bowl.

Juice limes into the bowl with the shallot, then add fish sauce, soy sauce, sugar, and chili-garlic sauce. Whisk to combine the dressing and set aside.

Small dice pineapple, return to the plate, and drizzle with half of the dressing. Stir to combine the salsa and set aside. (Reserve remaining dressing for the next step.)

Trim off and discard root end of the cabbages; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl with the reserved dressing.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Roughly chop cashews. Add to the bowl and toss to combine the slaw.

Divide skewers and slaw between plates. Serve with pineapple salsa on the side and enjoy!

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