Pork is naturally low in fat, so is a great choice for a braai.
Ingredients and Method
Pork is naturally low in fat, so is a great choice for a braai.
Nutritional content per serving
764 kJ | 76 g Carbohydrate | 30 g Protein | 4 g Fat |1 g Fibre
Cucumber’s high water content means it’s incredibly hydrating — a must for sun-kissed skin. Pineapple is a good source of vitamin C, which your body uses to help metabolise collagen, which in turn works with keratin to provide your skin with strength, flexibility and resilience.
SERVES 6
1. Soak 12 wooden skewers in water. Mix together 1 t ground cumin, 1 t fennel seeds, 1/2 a chopped red chilli, 1/2 t paprika, 1 t low-sodium soya sauce and 1 t sesame oil in a glass or ceramic dish.
2. Slice 2 pork fillets into 6 strips, down the length of the fillets. Flatten them slightly. Add the meat to the spice mixture and coat. Thread onto the skewers. Keep aside.
3. Finely chop 1 small red chilli and 1 garlic clove and place in a bowl. Grate a 2 cm piece of fresh ginger and add to the chilli and garlic.
4. Roughly chop 1/2 a peeled pineapple, 1 small cucumber, 1 small red onion and 2 spring onions. Add to the chilli mixture and combine.
5. Heat a griddle pan (or make a fire) over high heat and add a drizzle of sesame oil. Griddle the skewers on all sides until golden and cooked through, about 2 minutes on each side.
6. Spoon the salsa onto a serving platter with a handful of salad leaves and top with the pork skewers. Scatter coconut shavings over before serving.
