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Yucatan pork skewers with peanut-chilli sauce & a tangy slaw


  • Whisk the lime and orange juice with 2 tbsp vegie oil, 1 heaped tbsp sambal, 3 crushed garlic cloves and seasonings in a large bowl.
  • Add the pork, toss well and set aside.
  • To make the dressing, whisk ½ cup oil with seasonings, the sugar, horseradish, mustard, vinegar and 1 crushed garlic clove. Taste for balance and set aside.
  • Heat a little oil in a heavy-bottomed pot and gently sauté the remaining crushed garlic with the ginger until softish.
  • Add the soy and BBQ sauce with 1 cup stock, the peanut butter, seasonings and the remaining sambal. Whisk and cook for about 10 mins until well incorporated, continually whisking, adding a little more stock if needed.
  • Then thread the pork on metal skewers and cook on a preheated ridged grill (or BBQ), basting with the marinade as you do so.
  • Toss the cabbage with dressing to taste.
  • Serve the pork skewers on a bed of cabbage with plenty of the sauce sprinkled over the top.


  • juice of 3 limes
  • juice of 2 oranges
  • vegetable oil
  • 2 heaped tbsp sambal oelek (or any other chilli paste)
  • 6 large garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 2-3 pork fillets, well trimmed & cut into even cubes
  • 1 heaped tbsp sugar
  • 1 tbsp grated fresh horseradish (or bottled)
  • ½ tbsp Dijon mustard
  • 1½ tbsp white wine vinegar
  • 1 tbsp grated fresh ginger
  • 1 tbsp soy sauce
  • ¾ cup BBQ sauce
  • 1-1¼ cups chicken stock
  • 1 heaped tbsp crunchy peanut butter
  • ½ Savoy cabbage, ribs removed & shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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