PEANUTTY PORK KABOBS
Cubes of pork tenderloin and green pepper chunks get a spicy treatment from a combination of peanut butter, brown sugar, ginger and red pepper flakes. Reserving half of this mixture to use as a basting sauce adds an extra boost of flavor. -Ellen Koch, St. Martinville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally. , Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. , Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.
Nutrition Facts :
SOUTH PACIFIC PORK KABOBS WITH PEANUT BUTTER SAUCE
This was my contest winner in Quick Cooking..Try this tropical treat of pork marinated in a spicy soy mixture and topped with a peanut butter sauce..You can drizzle this sauce over kabobs or serve in dipping bowls..
Provided by Potluck
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In large resealable bag,combine the first 8 ingredients,and pork.
- Seal bag and turn to coat.Refrigerate overnite.
- Drain and discard marinate.
- Thread pork on soaked wooden or medal skewers.
- Grill,covered over indirect meduim heat for 5-6 minutes on each side until done.
- In sauce pan combine all and blend smooth.
- Bring to boil,cook and stir 2 minutes until thickened.
- Serve with kabobs.
Nutrition Facts : Calories 383.1, Fat 17.9, SaturatedFat 5.6, Cholesterol 100.3, Sodium 1203.1, Carbohydrate 15.9, Fiber 1.2, Sugar 11.2, Protein 39.4
PORK SATAY WITH THAI SPICES AND PEANUT SAUCE
Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.
Provided by David Tanis
Categories finger foods, appetizer
Time 45m
Yield 12 small skewers
Number Of Ingredients 30
Steps:
- Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
- Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
- Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
- Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.
PACIFIC PORK KEBABS WITH PINEAPPLE RICE
Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
- In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
- Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
- To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.
Nutrition Facts : Calories 472 g, Fat 8 g, Fiber 2 g, Protein 28 g
GRILLED PORK KABOBS WITH SPICY PEANUT BUTTER, SESAME, AND SOY SAUCE MARINADE
Steps:
- Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.) Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes. Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you're home. When you're ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.) Thread kabobs onto skewers, folding each piece over so they won't spin when they're cooking. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.) Grill kabobs, turning several times with tongs so you get nice grill marks on each side. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it's put on the grill. Serve hot.
GRILLED PORK SKEWERS WITH PEANUT-BASIL SAUCE
Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it's ready in minutes, on the grill pan, the grill, or even the broiler.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 8m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.
- Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.
- Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total. Serve with reserved dipping sauce and garnish with lime wedges.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 12 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 0 grams
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