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Pork Kebabs




Source of Recipe


Sunny Anderson on The Kitchen


Recipe Introduction


These were so good and only needed 1 1/2 hours of marinating. I added some onion wedges to the skewers and that was a great combination. I also omitted the gochujang. With the Asian flavor profile, I would think bell pepper pieces would be good, if you like them. The only thing that I would change is to make half again as much marinade and instead of putting the half amount for marinade, boil it down to a sauce consistency to add at table. The original recipe includes a recipe for her Baked Pineapple Rice, which I put in the Rice section. I served these with the rice and some stir fried snow peas with soy and sesame seeds.


Recipe Link: https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-pork-kebabs-and-baked-pineapple-rice-3235730

List of Ingredients




1 cup pineapple juice
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons grated fresh ginger
2 tablespoons vegetable oil
1 tablespoon gochujang (Korean chili paste)
1 clove garlic, grated on a rasp grater or finely minced
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
Kosher salt and freshly cracked black pepper



Recipe



In a 2-cup measuring cup whisk the juice, soy sauce, brown sugar, ginger, oil, gochujang (if using), and garlic. Place in a one gallon ziplock bag along with the pork cubes and any additional vegetables you are using. Refrigerate for 1 1/2 hours.

Take the bag out of the fridge at the end of the 1 1/2 hours and let sit on the counter for another half hour. Now is the time to soak your wooden skewers, if using and to heat your grill to medium high.

Take the pork out of the marinade and discard the liquid. Thread the pork (and any vegetables) onto the skewers. Do not press tightly together. Season with a little salt and pepper. Grill for 2-3 minutes on each side. Cover with foil until serving.

Serves 4-6.