Peanut butter pork skewers with crunchy, zingy slaw
- Cassie Best
Published: January 2, 2026 at 11:07 AM
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Serves 4
Easy
Prep: 20 mins
Cook: 15 mins
A star rating of 4.5 out of 5.17 ratingsRate
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Enjoy these pork skewers with slaw as a light meal, or serve them with brown rice, flatbreads or noodles for something more substantial
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Ingredients
Nutrition
Units:
MetricUS
-
400g pork loin
or tenderloin
-
2 tbsp natural peanut butter
-
1 tbsp naturally brewed soy sauce
-
1 tbsp honey
-
1 tsp sesame oil
-
2 limes
juiced, plus 1 to serve
-
coriander leaves
picked, to serve
For the slaw
- 150g frozen edamame beans
- 300g red cabbage
- 1 carrot
- 1 tbsp extra virgin olive oil
- 1 tsp honey
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal356
- fat20g
- saturates6g
- carbs14g
- sugars12g
- fibre5g
- protein27g
- salt0.74g
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Method
-
step 1
Lay the pork on a chopping board and carefully remove any sinew (the white tendons sometimes visible on the surface) using a sharp knife. Thinly slice the meat.
-
step 2
In a large bowl, whisk the peanut butter, soy, honey, sesame oil and half the lime juice together. Add a splash of cold water to loosen, if needed. Put the pork in the bowl and mix well until fully coated. Will keep chilled for up to two days.
-
step 3
Thread the pork onto four skewers. Heat the grill to high or your air fryer to 200C. For the slaw, boil the edamame for 3-4 mins, then drain and run under cold water.
-
step 4
Use a vegetable peeler to shred the cabbage (or finely slice) and tip into a large bowl. Use a julienne peeler to shred the carrot (or grate on a box grater) and add to the cabbage with the edamame, remaining lime juice, olive oil and honey. Season, then toss until the veg is well coated.
-
step 5
Cook the skewers under the hot grill for 4-5 mins each side, until cooked through and caramelised at the edges. Serve the skewers with the slaw, a scattering of coriander and a squeeze of lime.
Recipe from Good Food magazine, January 2026
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A star rating of 4.5 out of 5.17 ratings
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