Chinese Pork Skewers | Donna Hay

Ingredients

• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 3 cloves garlic, crushed
• 2 teaspoons grated ginger
• 850g pork loin fillet, trimmed and sliced into 1cm rounds
• ¼ cup (60ml) Chinese black vinegar
• 1 tablespoon sriracha hot chilli sauce+
• 1 tablespoon extra virgin olive oil
• 2 green onions (scallions), finely shredded
• ¼ cup (40g) cashews, toasted and roughly chopped
• ½ cup red-vein sorrel leaves