https://youtube.com/watch?v=B-4sP2R7q8w%3Frel%3D0%22+allowfullscreen%3E%3C
Philippine Pork Kabobs
Servings:
6 |
Cook:
15-20 mins
https://youtube.com/watch?v=B-4sP2R7q8w%3Frel%3D0%22+allowfullscreen%3E%3C
Philippine Pork Kabobs
Servings:
6
Cook:
15-20 mins
Philippine Pork Kabobs
Servings:
6
Cook:
15-20 mins
Ingredients
Ingredients
- 1 boneless pork loin, 1 1/2 lb/750 g, cut into 1″/2.5 cm cubes
- 1/4 cup (50 mL) soy sauce
- 2 tbsp (25 mL) rice vinegar
- 2 clove garlic, minced
- 1 tbsp (15 mL) grated fresh ginger
- 2 tbsp (25 mL) chopped fresh coriander
- 1/4 tsp (1 mL) freshly ground black pepper
- 1 Bay leaf
- Pinch each ground cloves and cayenne pepper
Basting Sauce
- 1/4 cup (50 mL) favourite sweet and sour barbecue sauce
- 1/4 cup (50 mL) water
Method
- Place pork in a resealable bag.
- Combine soy sauce, vinegar, garlic, ginger, coriander, black pepper, bay leaf, ground cloves and cayenne pepper. Pour over pork cubes. Seal bag. Marinate in refrigerator, 4 – 24 hours.
- Remove pork from marinade. Discard marinade. Pat pork slightly with paper towel.
- Thread pork loosely onto bamboo (Soak bamboo or wooden skewers in water for 30 minutes prior to using) or metal skewers.
- In small bowl combine barbecue sauce and water. Mix well. Set aside.
- Preheat barbecue on high.
- Reduce heat to medium (temperature should read 325 – 350 F). Grill kabobs on a lightly oiled grill, 5 – 6 minutes per side, turning occasionally.
- During the last few minutes or cooking, baste cubes with Basting sauce, turning a few times until pork is nicely browned.