Asian Pork Kebabs
Preparation time:
Servings: 8
Rating:
These pork kebabs are best when you have time to marinate them overnight, so plan accordingly. Serve with jasmine rice and sautéed spinach or snow peas.
Preparation Tip:
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Any firm fruit, like peaches, nectarines or apricots can be used in place of the pineapple.
Ingredients
Dipping Sauce
- 2 tsp. minced garlic
- 2 fresh Thai or jalapeño chilies, chopped; or 1 teaspoon red chili flakes
- 2 Tbsp. teriyaki sauce or soy sauce
- 2 Tbsp. lemon juice or rice wine vinegar
- 2 Tbsp. honey
- 2 Tbsp. sesame oil or toasted sesame seeds
- 1/2 cup crunchy peanut butter
- 1/2 tsp. each black pepper and salt
- 2 lbs. whole boneless pork loin, cut into 1-inch cubes (from the narrow end of the loin)
- 2 small onions, peeled and cut into eighths
- 2 cups canned or fresh pineapple wedges or mango chunks
Marinade (makes about 1 1/2 cups)
- 1 cup dry sherry or dry white wine
- 1/3 cup soy sauce
- 1/4 cup minced fresh ginger
Cooking Directions
- Combine marinade ingredients.
- Add cubed pork loin and toss to coat. Refrigerate overnight.
- Meanwhile, combine dipping sauce ingredients in a saucepan and gently heat over low for 3 to 4 minutes just to blend. Let cool, then refrigerate.
- To serve, thread marinated meat onto kebabs as follows: onion, then pork, then pineapple, repeating in this order once more per kebab.
- Grill or broil about 7 minutes per side, turning once with tongs, until pork is browned and cooked through.
- Serve with dipping sauce.
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