Grilled Japanese Pork Skewers
35 minutes |
Servings:
8 - 10 skewers |
Prep:
20 minutes |
Cook:
15 Minutes
Grilled Japanese Pork Skewers
35 minutes
Servings:
8 - 10 skewers
Prep:
20 minutes
Cook:
15 Minutes
Grilled Japanese Pork Skewers
35 minutes
Servings:
8 - 10 skewers
Prep:
20 minutes
Cook:
15 Minutes
Ingredients
Ingredients
- 2 pork tenderloins, well-trimmed, about 12 oz / 375 g EACH
- 1 Tbsp (15 mL) canola oil
- ½ tsp (2 mL) EACH salt and ground black pepper
- ½ cup (125 mL) sodium-reduced soy sauce
- ¼ cup (50 mL) mirin
- 1 Tbsp (15 mL) unseasoned rice vinegar
- 1 Tbsp (15 mL) packed brown sugar
- 2 cloves garlic, pressed
- 1 Tbsp (15 mL) grated gingerroot
- 2-3 drops hot pepper sauce
- 2 tsp (10 mL) cornstarch mixed with equal amount water
- 5-6 Peak of the Market green onions, each cut into 2-inch pieces (white and pale green parts)
- Toasted sesame seeds for garnish (optional)
- 8-10 bamboo skewers
Method
- With sharp knife, slice each tenderloin into 20-24 uniform pieces. Place in large bowl. Toss with oil and season with salt and pepper. Set aside.
- In small saucepan, combine soy sauce, mirin, vinegar, brown sugar, garlic, gingerroot, hot pepper sauce and cornstarch mixture. Bring sauce to a low boil over medium heat, stirring often. Reduce heat to low; simmer and continue to stir, about 5 minutes or until sauce is somewhat thickened.
- Remove saucepan from heat and let sauce cool slightly. Reserve 3 Tbsp of sauce for serving.
- Thread tenderloin and green onion pieces onto skewers, alternating between the two.
- Preheat barbecue on high; reduce heat to medium.
- Grill skewers just until nice grill marks appear, 2-3 minutes per side.
- Brush skewers liberally with sauce. Grill 4-6 minutes more, turning and brushing with sauce every 2 minutes, until meat is almost cooked through.
- Serve skewers drizzled with reserved sauce. Garnish with toasted sesame seeds, if desired.