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Allergy Today Recipes

Sticky Pork Skewers 

The weather is warming up and it’s time to dust off the BBQ! These sticky pork skewers from Alana Scott are yummy and go great with a simple coleslaw.

Pork skewers-128
GLUTEN FREE | EGG FREE | NUT FREE 
DAIRY FREE | SEAFOOD FREE

Serves 4

INGREDIENTS
2 tablespoons soy sauce (GF if needed)
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon crushed ginger
1 teaspoon Chinese five spice
500 g lean pork fillet (cut into cubes)
2 teaspoons sesame seeds, optional (check allergy info)
8 bamboo skewers

To serve: homemade coleslaw, lime wedges and fresh coriander

METHOD
Cut the pork into cubes. In a shallow dish mix the soy sauce, brown sugar, olive oil, crushed ginger and Chinese five spice. Add the pork to the marinade. If possible, allow the pork to marinate, covered and in the fridge, for at least 15 minutes or the night before.

Soak the bamboo skewers in water for at least 10 minutes. Toast the sesame seeds (if using). Thread the pork onto the skewers. 

BBQ Option: Cook the pork skewers on the BBQ, turning regularly and basting with marinade each time you turn them, until they are caramelised and the juices run clear.

Oven option: Preheat the oven to 220ºC grill function. Cook the pork skewers on a flat tray under the oven grill for 8–12 minutes, turning regularly and basting with marinade each time you turn them, until they are caramelised and the juices run clear.

Sprinkle the pork skewers with sesame seeds and chopped coriander. Serve with a side of coleslaw and lime wedges. Enjoy!


Alana Scott is an experienced allergy-friendly cook. Her own experience with food allergy and intolerance means she understands how difficult it can be to create delicious and nutritious allergy-friendly food. Find more ideas at alittlebityummy.com

October 2018