Careme

Ingredients

• Kroger® Ground Pork (sale) 1 lb $3.99 (16 oz)
• Organic Green Cabbage 1/2 small head (about 12 oz), thinly sliced $2.49/lb
• Simple Truth Organic® Snap Peas 8 oz, strings removed $5.49 (8 oz)
• Sweet Potato 1 lb, cut into 1/2-inch cubes $2.49/lb
• Fresh Onions – Peruvian Gold Sweet Onion 1/2 large onion, cut into 1-inch chunks $5.49 (3 lb bag)
• Organic Ginger Root 1 tbsp grated $5.99/lb
• Garlic 3 cloves, grated or minced
• Soy sauce 2 tbsp
• Brown sugar or honey 1 tbsp
• Sesame oil (optional but great) 1 tsp
• Rice vinegar or apple cider vinegar 2 tbsp
• Neutral oil (canola/avocado) 2 tbsp, divided
• Salt & black pepper to taste
• Optional: gochujang or sriracha 1–2 tsp
• Optional garnish: sesame seeds, sliced scallions as desired

Instructions

1. Prep: If using wooden skewers, soak in water 20 minutes. Thinly slice 12 oz cabbage. Remove strings from 8 oz snap peas. Cut 1 lb sweet potato into 1/2-inch cubes. Cut 1/2 large onion into 1-inch chunks. Grate 1 tbsp ginger and mince/grate 3 garlic cloves.
2. Make pork skewer mix: In a bowl, combine 1 lb ground pork, grated ginger, 2 garlic cloves, 2 tbsp soy sauce, 1 tbsp brown sugar (or honey), 1 tsp sesame oil (optional), 1/2 tsp black pepper, and optional 1–2 tsp gochujang/sriracha. Mix gently just until combined (don’t overwork).
3. Form skewers: Divide pork into 8 oblong portions and thread onto skewers, alternating with onion chunks when possible (or place onion on separate skewers). Lightly oil the outside with 1 tsp neutral oil to prevent sticking.
4. Cook sweet potatoes (stove): Heat 1 tbsp neutral oil in a large skillet over medium-high. Add cubed sweet potato, 1/2 tsp salt, and a splash of water (2 tbsp). Cover 4 minutes to steam, then uncover and cook 8–10 minutes, tossing occasionally, until browned and tender. Keep warm.
5. Grill skewers (grill): Preheat grill to medium-high and oil grates. Grill pork skewers 3–4 minutes per side (6–8 minutes total) until nicely charred and cooked through (160°F). Grill onion skewers alongside until charred-tender, 6–8 minutes total.
6. Warm winter slaw (stove): In the same sweet potato skillet (or a second pan), add 2 tsp neutral oil. Add sliced cabbage with a pinch of salt; stir-fry 3 minutes until just wilted. Add snap peas and cook 2 minutes. Stir in 2 tbsp rice vinegar and the remaining 1 garlic clove; cook 30 seconds. Taste and adjust (more vinegar or a tiny pinch of sugar if needed).
7. Serve: Plate sweet potatoes and warm cabbage–snap pea slaw. Top with grilled pork-onion skewers. Garnish with sesame seeds/scallions if you have them.