Philippine Pork Kabobs

Servings: 6 |
Cook: 15-20 mins
https://youtube.com/watch?v=B-4sP2R7q8w%3Frel%3D0%22+allowfullscreen%3E%3C

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

  1. Place pork in a resealable bag.
  2. 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.
  3. Remove pork from marinade. Discard marinade. Pat pork slightly with paper towel.
  4. Thread pork loosely onto bamboo (Soak bamboo or wooden skewers in water for 30 minutes prior to using) or metal skewers.
  5. In small bowl combine barbecue sauce and water. Mix well. Set aside.
  6. Preheat barbecue on high.
  7. Reduce heat to medium (temperature should read 325 – 350 F). Grill kabobs on a lightly oiled grill, 5 – 6 minutes per side, turning occasionally.
  8. During the last few minutes or cooking, baste cubes with Basting sauce, turning a few times until pork is nicely browned.

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