for 4 person

Asian coleslaw

2 tbsp	lime juice
2 tbsp	sesame oil
2 tbsp	soy sauce
2 tsp	cane sugar
½ tbsp	sesame seeds, toasted
1	garlic clove, pressed
1	red chilli, deseeded, finely chopped
200 g	white cabbage, shredded
1	carrot, shredded

To marinate the meat

6 tbsp	hoisin sauce
2 ½ tbsp	sesame oil
2 ½ tbsp	soy sauce
400 g	pork neck, cut into thin pieces
4	wooden skewers

Charcoal/gas/electric grill:

4	burger bun, halved

How it's done

Asian coleslaw

In a bowl, mix the lime juice with all the other ingredients up to and including the chilli. Add the cabbage and carrot, mix well, cover and leave to infuse.

To marinate the meat

Combine the Hoisin sauce, oil and soy sauce, mix the meat with 6 tbsp of the marinade, thread onto the wooden skewers, cover and marinate for approx. 30 mins.

Charcoal/gas/electric grill:

Cover and grill the kebabs over/on a medium heat (approx. 200 °C for approx. 15 mins., turning occasionally. Grill the halved burger buns alongside for the final minute. Spread the reserved marinade over the top and bottom half of each burger bun. Slide the meat off the skewers, place on the bottom half of the burger bun with the coleslaw, cover with the top half of the bun.

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