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Sticky bourbon pork

Sticky bourbon pork

8
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

Maple syrup

1½ tbs

Whisky

1½ tbs, bourbon

Worcestershire sauce

1 tbs

Smoked paprika

2 tsp

Orange rind

2 tsp, finely grated

Garlic

2 clove(s), crushed

Pork fillet or tenderloin, raw

450 g, (buy 500g), cut into 3cm pieces, fat trimmed

Red onion

1 medium, cut into wedges

Buttermilk

⅓ cup(s), (80ml)

Light whole egg mayonnaise

¼ cup(s), (75g)

Apple cider vinegar

1 tbs

Red cabbage

¼ whole, thinly shredded

White cabbage

¼ whole, thinly shredded

Carrot(s)

2 medium, coarsely grated

Red onion

1 medium, thinly sliced

Fresh flat-leaf parsley

2 tbs, chopped, to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. Place maple syrup, bourbon, Worcestershire sauce, paprika, rind and garlic in a large bowl. Season with salt and pepper. Add pork and toss to coat. Refrigerate, covered, for at least 4 hours, or preferably overnight.
  2. Bring pork to room temperature. Thread onto 8 skewers (see tip), alternating with onion wedges. Reserve marinade.
  3. Preheat chargrill or barbecue over high heat. Lightly spray skewers withoil and cook, turning frequently and brushing with reserved marinade, for 8-10 minutes or until cooked through. Transfer to
  4. Meanwhile, whisk buttermilk, mayonnaise and vinegar in a large bowl. Season with salt and pepper. Add cabbage, carrot and sliced onion and toss to combine.
  5. Serve skewers with slaw and sprinkled with parsley.

Notes

If using bamboo skewers, soak in cold water for 10 minutes before threading pork.

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