Grilled Pork Kebabs with Southest Asian Marinade
Grilled Pork Kebabs with Southest Asian Marinade might be a good recipe to expand your beverage recipe box. Watching your figure? This gluten free and dairy free recipe has 9047 calories, 1225g of protein, and 408g of fat per serving. For $63.96 per serving, this recipe covers 75% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up sugar, scallions, lime juice, and a few other things to make it today. This recipe is typical of Asian cuisine. A few people made this recipe, and 30 would say it hit the spot. It is brought to you by Seeded at the Table. From preparation to the plate, this recipe takes roughly 45 minutes. The Fourth Of July will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is awesome. If you like this recipe, you might also like recipes such as Grilled Pork Kebabs with Asian Marinade, Cucumber-Dill Marinade with Grilled Lamb Kebabs, and Grilled Asian Beef Kebabs over Rice.
Servings: 6
Ingredients:
2 Tablespoons minced fresh cilantro
3 medium cloves of garlic, minced or pressed
1/2 teaspoon ground ginger
1/4 cup lime juice (about 4 limes)
2 Tablespoons olive oil
1/2 teaspoon pepper
1 pineapple, cut into 1-inch cubes
1.75 pounds boneless center-cut pork chops, 1 1/4-inches thick (4 to 5 chops), cut into 1 1/4 -inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 large red onion, peeled and cut into 3/4-inch pieces (3-layer stacks)
3/4 teaspoon salt
Salt and pepper, to taste
2 medium scallions, sliced thin
1/4 cup soy sauce
1/4 cup sugar
1/4 cup vegetable oil
1 medium yellow bell pepper, cut into 1-inch pieces
Equipment:
mixing bowl
whisk
grill
skewers
Cooking instruction summary:
Start with butterflying the pork by slicing each cube in the center but not cutting through completely. This will allow more surface for the marinade to flavor the meat. In a gallon-sized zipper bag, combine the oil, garlic, salt and pepper. Drop in the pork cubes and seal. Lightly shake the bag to evenly coat the pork with the oil. Allow the pork to fully season in the refrigerator for at least an hour or up until 24 hours.Combine the marinade ingredients in a large mixing bowl, whisking until the sugar is dissolved. Toss in the pork, coating it evenly with the marinade. Cover and refrigerate for at least 1 hour or up to 8 hours.Light up your grill (charcoal or gas, whichever your preference). Meanwhile, toss the fruit and veggies with 1 1/2 Tablespoons of the vegetable oil in a large bowl, then season with salt and pepper. Brush the onions with the remaining oil and season with salt and pepper. In this order, thread a pineapple chunk, onion stack, cube of meat, yellow pepper, and red pepper onto the skewers. Repeat this order one or two more times per skewer. Brush any remaining oil onto the skewers.Grill the kebabs, uncovered, turning each kebab one-quarter turn every 2-3 minutes until the meat is well-browned and cooked to medium-rare (about 10 minutes). Transfer the kebabs to a large clean serving platter and splash with fresh lemon and lime juice, if desired. Serve immediately over rice (optional).Source: Adapted from The Cook's Illustrated Guide to Grilling and Barbecue
Step by step:
1. Start with butterflying the pork by slicing each cube in the center but not cutting through completely. This will allow more surface for the marinade to flavor the meat. In a gallon-sized zipper bag, combine the oil, garlic, salt and pepper. Drop in the pork cubes and seal. Lightly shake the bag to evenly coat the pork with the oil. Allow the pork to fully season in the refrigerator for at least an hour or up until 24 hours.
2. Combine the marinade ingredients in a large mixing bowl, whisking until the sugar is dissolved. Toss in the pork, coating it evenly with the marinade. Cover and refrigerate for at least 1 hour or up to 8 hours.Light up your grill (charcoal or gas, whichever your preference). Meanwhile, toss the fruit and veggies with 1 1/2 Tablespoons of the vegetable oil in a large bowl, then season with salt and pepper.
3. Brush the onions with the remaining oil and season with salt and pepper. In this order, thread a pineapple chunk, onion stack, cube of meat, yellow pepper, and red pepper onto the skewers. Repeat this order one or two more times per skewer.
4. Brush any remaining oil onto the skewers.Grill the kebabs, uncovered, turning each kebab one-quarter turn every 2-3 minutes until the meat is well-browned and cooked to medium-rare (about 10 minutes).
5. Transfer the kebabs to a large clean serving platter and splash with fresh lemon and lime juice, if desired.
6. Serve immediately over rice (optional).Source: Adapted from The Cook's Illustrated Guide to Grilling and Barbecue
Nutrition Information:
covered percent of daily need
