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Ingredients

2 teaspoons fresh ginger, finely grated
2 tablespoons salt-reduced tamari
2 tablespoons sake
500g pork fillet, cut into 2cm pieces
1/4 red cabbage, trimmed, shredded
1/4 savoy cabbage, trimmed, shredded
1 red apple, cored, thinly sliced
1/2 cup fresh mint leaves
1/2 teaspoon caster sugar
2 cups steamed brown rice, to serve

Method

Step 1 Combine the ginger, 1 tablespoon of the tamari and 1 tablespoon of the saké in a shallow glass or ceramic dish. Add the pork and stir to coat. Cover with plastic wrap and place in the fridge for at least 1 hour to marinate.
Step 2 Thread pork onto metal or presoaked bamboo skewers. Spray a chargrill with oil and heat over medium-high heat. Grill the pork, turning, for 5-6 minutes or until cooked to your liking.
Step 3 Meanwhile, combine the cabbages, apple and mint in a large bowl. Combine sugar with the remaining tamari and saké. Add to the salad. Gently toss to combine.
Step 4 Serve the skewers with the salad and steamed brown rice.

Ginger and tamari pork skewers with cabbage, apple and herb salad

How to make Ginger and tamari pork skewers with cabbage, apple and herb salad

Ingredients

Method