Hot Asian Pork Skewers with Rice Vinegar Slaw

Name: Hot Asian Pork Skewers with Rice Vinegar Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2-pound) pork butt, cut into 1-inch cubes; 1 cup teriyaki sauce; 1 cup sweet chile paste; 1 tablespoon red pepper flakes; 1 habanero, minced (keep the seeds in if you want it super spicy); 1/4 cup dark brown sugar; 1/2 head green cabbage, sliced; 1/4 head red cabbage, sliced; 1/4 cup shredded carrots; 1 cup rice wine vinegar; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon brown sugar; 1 teaspoon celery seed; 3 tablespoons salt; Special equipment: 10 wooden skewers, soaked in water for 1 hour

Servings: persons

1 (1 1/2-pound) pork butt, cut into 1-inch cubes
1 cup teriyaki sauce
1 cup sweet chile paste
1 tablespoon red pepper flakes
1 habanero, minced (keep the seeds in if you want it super spicy)
1/4 cup dark brown sugar
1/2 head green cabbage, sliced
1/4 head red cabbage, sliced
1/4 cup shredded carrots
1 cup rice wine vinegar
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon celery seed
3 tablespoons salt
Special equipment: 10 wooden skewers, soaked in water for 1 hour

1
For the pork: Place 4 to 5 pieces cubed pork onto each skewer and continue until all the pork has been skewered.
2
Place on a sheet tray.
3
To make the marinade, mix the teriyaki sauce, sweet chile paste, red pepper flakes, habanero and brown sugar in a bowl until well combined.
4
Take 1/4 cup of the marinade and baste each skewer.
5
Put the skewers in a plastic bag and marinate for 2 to 3 hours, or up to overnight.
6
Save the rest of the marinade as a basting sauce for grilling.
7
While the pork is marinating, make the rice vinegar slaw.
8
In a non-reactive bowl, mix the green and red cabbage and the carrots.
9
Let stand until the colors bleed, about 10 minutes.
10
During that time, make the dressing.
11
Whisk together the rice wine vinegar, mayonnaise, mustard, brown sugar, celery seed and salt.
12
Pour over the cabbage mixture and refrigerate for 1 hour.
13
To serve: After the pork has marinated, heat a grill to medium-high heat.
14
Grill the pork skewers over direct heat for 3 to 4 minutes on each side, painting on the remaining sauce for a nice caramelization.
15
Serve the pork skewers on a bed of the rice vinegar slaw and extra sauce for dipping.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (1 1/2-pound) pork butt, cut into 1-inch cubes, 1 cup teriyaki sauce, 1 cup sweet chile paste, 1 tablespoon red pepper flakes, and more.

Yes, Hot Asian Pork Skewers with Rice Vinegar Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!