Categories: Meals
Ingredients
- 2 Green Onions
- 2 Persian Cucumbers
- 1 Red Fresno Chile
- 2⅓ Tbsp. Home Chef Banh Mi Seasoning
- 2 Tbsp. Chopped Ginger
- 11/2 fl. oz. Seasoned Rice Vinegar
- 4 oz. Shredded Red Cabbage
- 14 oz. Ground Pork
- 6 Wooden Skewers
Directions
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Preheat the broiler. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince half the green portions of green onions. Trim cucumbers and thinly slice into rounds. Stem, seed, and slice Fresno chile into thin rounds.
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Combine 1 tsp. seasoning blend (reserve remaining for pork), 1 tsp. ginger (reserve remaining for slaw), 2 Tbsp. seasoned rice vinegar (reserve remaining for slaw), and minced green portions of green onion in a small bowl. Set aside for flavors to marry.
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Add red cabbage, cucumbers, Fresno chile (to taste), remaining ginger, remaining seasoned rice vinegar, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper to a medium mixing bowl. Toss to combine and set aside.
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Mix together ground pork, white portions of green onions, remaining seasoning blend, and ½ tsp. salt in a medium mixing bowl. Separate mixture into six balls and place a skewer through each ball. Use your hand to press and flatten pork mixture around each skewer, resulting in roughly 4" long cylinders. Place on prepared baking sheet. Cover exposed ends of skewers with foil.
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Place pork skewers under broiler until browned, 3-5 minutes. Carefully remove baking sheet from oven, flip skewers, and re-cover ends of skewers with foil. Broil until browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes. Remove from broiler and rest 2 minutes.
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Place slaw on plate and top with skewers. Serve dipping sauce for the pork on the side. Garnish with remaining green portions of green onions.