There's something deeply satisfying about meat on a stick; there's a return to a more primal and simple time, a time where, well, we ate more things on sticks. These beauties, formed of ground pork and garlic and ginger flavors, have the heat of Sriracha plus the crunch of slaw and lettuce. It's a combination of textures and flavors that's like fire and rain… elemental.
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substitute ingredient. Not to worry! We make sure every ingredient
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You Will Need
Before You Cook
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Separate leaves of lettuce for cups.
In a mixing bowl, combine mayonnaise and half the Sriracha (reserve remaining for slaw). Set aside.
Make the Slaw
In another mixing bowl, combine seasoned rice vinegar, green portions of green onion, remaining Sriracha (to taste), 2 tsp. olive oil, slaw mix, ¼ tsp. salt, and a pinch of pepper. Set aside.
Make the Kebabs
Mix together ground pork, white portions of green onions, seasoning blend, and ¼ tsp. salt in another mixing bowl.
Separate mixture into six balls and place a skewer through each ball. Use your hands to press and flatten pork mixture around each skewer, making a cylinder about 4" long.
Place skewered kebabs on prepared baking sheet.
Roast the Kebabs
Roast in hot oven until pork kebabs are lightly browned and reach a minimum internal temperature of 160 degrees, 15-18 minutes.
Finish the Dish
Plate dish as pictured on front of card, placing slaw in lettuce cups and kebabs on slaw. Remove skewer from kebab before eating and drizzle Sriracha-mayonnaise over lettuce cups (to taste). Bon appétit!
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