Hot Pepper Pork Skewers With Raw Cabbage And Radish Kimchi | Donna Hay

Ingredients

• 800g pork shoulder, trimmed and cut into strips
• vegetable oil, for brushing
• black sesame seeds and baby (micro) coriander (cilantro) leaves, to serve
• 3 cloves garlic, crushed
• 2 tablespoons grated ginger
• 2 tablespoons gochujang red pepper paste+ or chilli sauce
• ¼ cup (60ml) rice wine vinegar
• 2 tablespoons honey
• 2 tablespoons fish sauce
• 2 green onions (scallions), finely chopped
• ½ wombok (Chinese cabbage), sliced
• 4 radishes (140g), sliced