Ingredients
2 pork fillets (800g), trimmed
6 metal skewers
2 Lebanese cucumbers
1/2 small onion, thinly sliced
1 cup roughly chopped fresh coriander
1 cup fresh mint leaves
100g packet crispy fried noodles
Marinade
1/3 cup soy sauce
1/4 cup tomato sauce
1 tblsp lemon juice
1 tblsp brown sugar
1/2 tsp Chinese five-spice
1 clove garlic, crushed
Method
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To make marinade, combine all ingredients in a jug. Mix well. Transfer half to a large bowl.
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Cut each fillet into 3cm pieces. Add to marinade in a bowl. Toss to coat. Cover. Refrigerate for 20 minutes. Thread pork onto skewers.
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Meanwhile, make the salad. Cut cucumbers in half-lengthways. Remove seeds. Cut into diagonal slices. Combine with onion, coriander, mint and noodles in a medium bowl.
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Heat a lightly oiled, barbecue grill plate over a medium to high heat. Add skewers. Cook for about 5 minutes on each side, or until cooked. Remove. Stand, loosely covered with foil, for 3 minutes.
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Place reserved marinade from jug into a small saucepan. Boil, stirring occasionally for about 2 to 3 minutes, or until just thickened.
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Serve skewers with salad. Spoon over warm sauce.