
Slow Carb
Spicy Pork Skewers
with Cucumber Salad & Peanut-Lime Dressing
600 cals
20 mins
Description
The heat coming off these richly spiced pork skewers is just right for a spring night. Setting them down over an ultra-refreshing salad boosts the Vietnamese vibes. A peanutty, umami, citrusy dressing ties it together in 20 minutes, with only one pan to clean.
Contains:
Peanuts
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground pork
1 Head of curly leaf lettuce
2 Cucumbers
1 Celery stalk
1 Lime
8g Nutritional yeast
30g Peanut butter
4 Bamboo skewers
8g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
Nutrition
Total fat | 46g |
Saturated Fat | 9g |
Sodium | 260mg |
Total carbs | 21g |
Sugar | 6g |
Protein | 34g |
Fibres | 7g |
Recipe Instructions

- Preheat the oven to 450°F.
- Place the skewers in a shallow bowl; cover with water.
- In a large bowl, combine the pork, spices and S&P.
- Form into 4 long oval-shaped pieces (double for 4 portions).
- Drain the skewers and thread each one with the pork* leaving 1-inch free on the bottom; drizzle with oil.

- Arrange the skewers* on a lined sheet pan and roast, flipping halfway, 10 to 12 min., until browned and cooked through.

- Meanwhile, juice the lime.
- Thinly slice the cucumbers crosswise.
- Separate the lettuce leaves; tear the leaves.
- Thinly slice the celery crosswise on an angle.

- In a large bowl, whisk 2 tbsp water, 3 tbsp oil (double both for 4 portions), the lime juice, peanut butter, nutritional yeast and S&P.
- Add the cucumbers, lettuce and celery; toss well.

- Divide the salad between your plates.
- Top with the pork skewers. Bon appétit!