FiltersMain Ingredient Meal Type Prep Time
- Less than 15 minutes
- Less than 30 minutes
- Less than 45 minutes
- Less than 60 minutes
- Above 60 minutes
Asian Pork Kebabs
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.
View all tips »
Any firm fruit, like peaches, nectarines or apricots can be used in place of the pineapple.
- 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(s) crunchy peanut butter
- 1/2 tsp. each black pepper and salt
- 2 lb. 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 cup(s) canned or fresh pineapple wedges or mango chunks
Marinade (makes about 1 1/2 cups)
- 1 cup(s) dry sherry or dry white wine
- cup(s) soy sauce
- 1/4 cup(s) minced fresh ginger
- 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.