Sticky Miso Pork Skewers

Ingredients

• 1.1 lb (500 g) pork tenderloin
• 1 tbsp (18 g) white miso
• 2 tbsp (30 g) fresh ginger
• 4 tbsp (60 ml) rice vinegar
• 1 1/2 tbsp (28 g) date syrup
• 3 cucumbers (600 g)
• 1 1/2 cups (180 g) frozen edamame
• 1 1/2 tbsp (20 ml) toasted sesame oil
• 4 scallions (60 g)
• 2 tbsp (18 g) sesame seeds

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Method

1. Mix the miso, grated ginger, half the vinegar and the date syrup into a glaze.
2. Cut the pork into 3 cm cubes, turn them in half the glaze and thread loosely onto four skewers.
3. Grill or pan-fry over high heat 2-3 minutes a side, brushing with the rest of the glaze at the end, until the edges char and the centre reads 145F.
4. Smash the cucumbers with the flat of a knife, tear them and toss with the rest of the vinegar and the sesame oil.
5. Boil the edamame 3 minutes and serve the skewers on the cucumber and beans, with sesame and scallion.