Peanut butter pork skewers with crunchy, zingy slaw

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.