Monday, July 22, 2013

Spicy Pork Skewers

I made the below kabob dish to go along with the radish salad. It paired very well together. I must have not marinated the meat very long because the taste was mild. So perhaps next time I shall double the recipe? But the spiciness of the radishes helped perk up the meat. 

Spicy Pork Skewers

adapted from 

1½ lbs pork tenderloin, sliced into ½ inch rounds
12-16 bamboo skewers (depending on how many pieces of meat you put on each skewer)
For the marinade:
¼ cup orange juice
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 tablespoon Sriracha sauce
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar, packed
For garnish: (optional)
2 scallions, thinly sliced

Preparing your spicy pork skewers:
*Soak your bamboo skewers in water for 20 minutes. If you don’t, your skewers will catch fire. Literally. Do not forget to do this, people.
-Start by mixing all the ingredients for the marinade in a small bowl. Set the marinade aside while you prepare your skewers.
-Slice your pork tenderloin into ½ inch rounds. Thread the rounds onto the bamboo skewers. I tend to put 3-4 rounds on each “kebab,” but the choice is yours. I also like to use 2 skewers for each “kebab” to help the meat lie flat and add some extra stability.

-Place the skewers in a large Ziploc bag (or a shallow baking dish) and pour the marinade over them. Refrigerate for at least an hour. Obviously, the longer you can let them marinate, the better. You know this.

-Remove your skewers from the Ziploc bag, reserving the marinade, and place them on a lightly oiled grill or grill pan. Grill for approximately 3 minutes on each side or until cooked through.

-Pour the reserved marinade into a small saucepan and bring to a boil. Lower the heat and simmer until it takes on a syrupy consistency (about 3 minutes). Drizzle over your kebabs. This “sauce-making” step is optional, but I highly recommend it. The sauce is bomb.

-Sprinkle your kebabs with scallions and go wild. Impressive work, GrillMaster.

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