Pork Skewers with Miso Hummus

 Ingredients 

• 1 tablespoon brown sugar 
• 2 tablespoons pomegranate molasses 
• 600g pork neck, sliced thinly 
• 2½ tablespoons Cobram Estate Classic Flavour Extra Virgin Olive Oil 
• 2 red banana chillies (260g), seeded, quartered lengthways 
• 1 small red onion (100g), sliced thinly 
• 1 tablespoon lemon juice 
• 1 cup loosely packed flat-leaf parsley leaves 
• ½ cup loosely packed mint leaves 

Miso Hummus 

• 2 tablespoons Cobram Estate Classic Flavour Extra Virgin Olive Oil 
• 400g can chickpeas, drained, rinsed 
• ¼ cup (70g) tahini paste 
• 2 tablespoons white (shiro) miso 
• 1 teaspoon ground coriander 
• 1 clove garlic, crushed 
• 2 tablespoons lemon juice 

Method 

1. To make the miso hummus, process extra virgin olive oil with remaining ingredients until smooth. Season with freshly ground black pepper. Makes 2 cups. 
2. Combine sugar, molasses and 2 tablespoons water in a medium bowl. Add pork; mix well to coat. Season. 
3. Thread pork onto 12 skewers. Brush skewers with half the extra virgin olive oil. 
4. Cook skewers on a heated grill plate (or grill or barbecue) over high heat for 2 minutes each side or until just cooked through. Remove from heat; rest covered, for 5 minutes. 
5. Meanwhile, cook banana chilli on a heated grill plate (or grill or barbecue) over high heat for 2 minutes each side or until tender and lightly charred. (You can place a heavy pan over the banana chilli to keep them flat on the grill). Combine onion with lemon juice in a small bowl. Add remaining extra virgin olive oil and herbs; season to taste. Toss salad to combine. 
6. Serve skewers with salad, banana chilli and miso hummus. 

Tip:Soak bamboo skewers for at least 30 minutes before using to prevent burning when cooking. 

Recipe by The Australian Women’s Weekly

Photography Luisa Brimble   Styling Sophia Young