Hot Asian Pork Skewers with Rice Vinegar Slaw

Ingredients

• 1 tablespoon brown sugar 
• 0.3 cup carrots shredded
• 1 teaspoon celery seed 
• 1 cup chile paste sweet
• 0.3 cup brown sugar dark
• 1 tablespoon dijon mustard 
• 0.5 head cabbage green sliced
• 1  habanero minced (keep the seeds in if you want it super spicy)
• 0.5 cup mayonnaise 
• 1.5 pound pork butt cut into 1-inch cubes
• 0.3 head cabbage red sliced
• 1 tablespoon pepper flakes red
• 1 cup rice wine vinegar 
• 3 tablespoons salt 
• 1 cup teriyaki sauce 

Equipment

• bowl
• whisk
• grill
• ziploc bags
• skewers
• wooden skewers

Directions

1. Special equipment: 10 wooden skewers, soaked in water for 1 hour
2. Place 4 to 5 pieces cubed pork onto each skewer and continue until all the pork has been skewered.
3. Place on a sheet tray.
4. To make the marinade, mix the teriyaki sauce, sweet chile paste, red pepper flakes, habanero and brown sugar in a bowl until well combined. Take 1/4 cup of the marinade and baste each skewer.
5. Put the skewers in a plastic bag and marinate for 2 to 3 hours, or up to overnight. Save the rest of the marinade as a basting sauce for grilling.
6. While the pork is marinating, make the rice vinegar slaw. In a non-reactive bowl, mix the green and red cabbage and the carrots.
7. Let stand until the colors bleed, about 10 minutes. During that time, make the dressing.
8. Whisk together the rice wine vinegar, mayonnaise, mustard, brown sugar, celery seed and salt.
9. Pour over the cabbage mixture and refrigerate for 1 hour.
10. To serve: After the pork has marinated, heat a grill to medium-high heat. Grill the pork skewers over direct heat for 3 to 4 minutes on each side, painting on the remaining sauce for a nice caramelization.
11. Serve the pork skewers on a bed of the rice vinegar slaw and extra sauce for dipping.