Photographer: James Moffatt. Stylist: Olivia Blackmore.
Skewers are a crowd-pleasing favourite for backyard barbecues, summer parties and even weeknight dinners. For this pork skewers recipe, we marinate juicy pork fillets in a sweet honey and hot paprika mix, then grill to perfection. Serve these skewers with a fresh and light apple salad and creamy dressing.
Ingredients
Method
Cut pork into 3cm pieces. Combine garlic, honey, paprika, chopped parsley and 1 tablespoon of the oil in a large bowl; add pork, toss to coat in mixture. Cover; refrigerate for 3 hours or overnight.
Blend or process egg yolks, extra garlic, rind and juice until combined. With motor operating, add remaining oil in a thin, steady stream, until dressing thickens and is smooth. Stir in horseradish. Season to taste.
Using a mandoline or V-slicer, cut celeriac and carrots into matchsticks; cut apple into thin slices. Place celeriac and apple in a large bowl of water to prevent discolouration.
Thread pork onto skewers; discard marinade. Cook skewers, in batches, on a heated oiled grill plate (or grill or barbecue), turning, for 2 minutes each side, or until pork is browned and cooked through.
Drain celeriac and apple. Place in a large bowl with carrot, walnuts and parsley sprigs; toss to combine.
Drizzle salad with dressing; serve with pork skewers.
If you use bamboo skewers, soak them in water for at least 1 hour before use to prevent them splintering and scorching during cooking.
Test Kitchen tips
If you can’t find celeriac, use parsnip instead.
Prepared horseradish, preserved grated horseradish, is purchased in bottles from most supermarkets.
What to serve with pork skewers
This skewers recipe is a complete meal for a low carb option, but you can bulk it up with two-ingredient yoghurt flatbread or one of our sensational potato salad recipes.
