Wednesday, March 20, 2013

Grilled Asian Pork Kabobs

You know by now that we love Asian food around here, so it's no surprise that I'm posting another Asian inspired recipe. The weather here has been so nice the last two weeks, we have busted out our beloved grill. Nate had been wanting to grill some kabobs with his new skewers and so this is what we had for dinner last night. We both loved it and will definitely be making this again. I saw this idea over at Allrecipes and just tweaked a few things (like usual). The pork has a great Asian/teriyaki flavor without being too salty or too sweet, you could also add some red pepper flakes to add heat. This was so good, make it soon!

1 1/2 pounds pork, cut into 1" cubes (I just used some really thick pork loin chops and cut them up)
5 Tbsp. low-sodium soy sauce
3 1/2 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. pepper

Basting Liquid-
2 cups beef broth
2 Tbsp. cornstarch
2 Tbsp. low-sodium soy sauce
1/2 Tbsp. brown sugar
2 cloves garlic, minced
1/4 tsp. ground ginger

Prepare marinade by combining 5 Tbsp. low-sodium soy sauce, 3 1/2 Tbsp. olive oil, 1 clove minced garlic, chili powder, paprika, and pepper. Pour marinade into a gallon sized ziploc bag and add the cubed pork. Seal up the bag and place it in a mixing bowl or large tupperware container in case of leaks. Marinate in the refrigerator for 3 hours. Prepare the basting liquid. Dissolve cornstarch in beef broth and add that and 2 Tbsp. low-sodium soy sauce, brown sugar, 2 cloves minced garlic, and ground ginger to a small pot. Heat over high heat and bring to boil, stirring constantly. Once boiling reduce heat and simmer for 5 minutes stirring frequently. Set aside. Get your marinated pork onto skewers. Remember if you use bamboo skewers you'll need to soak them in water for 30 minutes first. We used metal. Once your grill is hot cook your pork kabobs, basting every couple minutes. Cook until pork is at your desired doneness. Enjoy hot with your favorite Asian sides.

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