GRILLED PORK SKEWERS WITH CHILE SAUCE
Steps:
- Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
- Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
- Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.
- Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.
SOY-GLAZED PORK AND PINEAPPLE SKEWERS
Steps:
- If using wooden skewers, soak them in water at least 30 minutes before cooking.
- Using a serrated knife, trim the pineapple and cut off the skin. Cut into 1 1/2-inch-thick rounds and then cut into chunks around the core; discard the core.
- Cut the onion in half vertically and then separate the onion into 2-to-3-layer portions. Cut the portions into 1 1/2-inch pieces.
- Preheat a grill or large grill pan over medium-high heat. Thread the pork, pineapple and red onion onto the skewers. Brush with oil and sprinkle with salt. Grill the skewers until lightly charred on the bottom, about 3 minutes.
- Meanwhile, in a small bowl, whisk together the soy sauce with the vinegar, agave nectar and sesame oil.
- Flip the skewers and brush with some of the soy mixture. Continue to grill, flipping every 2 minutes and brushing with the soy mixture, until lightly charred all over and the pork is just cooked, 6 to 8 minutes longer. Transfer to a platter, sprinkle with toasted sesame seeds and serve.
PINEAPPLE & PORK SKEWERS
Kids will love these pork, pineapple and green pepper skewers, marinated for added flavour and cooked on the barbecue. Serve with rice or in pitta bread
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
- Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
- Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.
Nutrition Facts : Calories 260 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
GRILLED PORK SKEWERS WITH SUKA
These skewers encompass Filipino cuisine in every sense. They are cheap to make, bold in flavor, easy to execute and a crowd-pleaser all around! I serve them with suka (short for sukang sawsawan), a spiced vinegar dipping sauce often paired with grilled or fried meats. My Lola (Grandmother in Tagalog/Filipino) is the main inspiration behind this recipe and continues to prove that her palate and recipes are the way of the Filipino future.
Provided by Jordan Andino
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the suka: Put the vinegar, fish sauce, onions, sugar, garlic and chile in a medium bowl and stir together 10 seconds. Set aside for later.
- For the grilled pork skewers: Whisk together the soy sauce, ketchup, oyster sauce, sugar, lemon juice and 1 teaspoon pepper in a large bowl. Add the pork butt, cover and marinate at room temperature for at least 30 minutes and up to 2 hours. Alternatively, refrigerate and marinate overnight if time allows.
- Preheat a grill pan over medium-high heat for 5 minutes.
- Carefully skewer 4 to 6 pieces of marinated pork butt per skewer, stacking evenly. Lightly sprinkle with 1 teaspoon salt.
- Grill the pork skewers in batches if necessary, rotating each one a total of 4 times, until charred and deep golden brown, 1 to 2 minutes per side. Serve over rice with the suka for dipping. Enjoy!
GRILLED PORK AND PINEAPPLE KABOBS
Ditch the boring grilled chicken for a lean and juicy pork tenderloin with pineapple. Your kids will love the fun new way of eating dinner, and you will love the sweet and savory flavor combos this recipe offers.
Provided by skinnymom
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h20m
Yield 10
Number Of Ingredients 15
Steps:
- Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
- While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
- Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
- Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
- Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 12.5 g, Cholesterol 19.6 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 0.9 g, Sodium 466 mg, Sugar 8.8 g
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