These kabobs are simply to prepare and the flavors work so nicely together. You can use either pork loin roast or tenderloin to make these, and you can also change the vegetable selection if you want, to customize the result. Try adding fresh or canned pineapple, baby carrots, chopped zucchini, precooked broccoli, cherry tomatoes or mushrooms. Halved precooked new potations and fresh herb sprigs are also nice. When you are threading the ingredients on to the kabobs leave some space between each item. You can also swap the mustard for ½ teaspoon of Chinese 5-spice powder if you want, or the orange marmalade for pepper jelly. If you want the marmalade but you also want a spicy kick, you can stir some cayenne into the marmalade to liven it up.
If you do not have a charcoal grill, you can use a gas grill, or even broil these 4 inches from the heat on a preheated broiler pan. The pork is combined with vegetables after you have marinated it, and the marinade itself is packed with flavor, combining soy sauce, vinegar, ginger and mustard for a piquant result. Once you have threaded everything on, it is time to cook the kabobs and it is best to do this over a medium-hot flame, directly over the heat. Keep the kabobs turning so they cook evenly, and keep an eye on them. A little charring is fine. Too much is undesirable.
Add Some Sweetness to the Mix
While they are cooking you can brush the marmalade or pepper jelly over them, and this acts both to add some sweetness to the kabobs and helps keep them juicy while they are cooking, adding a sweet touch to the piquant flavor, for a real explosion of flavor. A little dried basil finishes these off perfectly. This recipe combines various cuisines, Asian and Western, and because you have the freedom to alter the vegetables as well as the flavorings in this recipe, you can choose exactly how you want the result to be.
The great thing about pork is how versatile it is. Offering a distinctive yet subtle flavor, pork can be combined with all kinds of ingredients to make a lovely dish, and it can be spiced up, used in a risotto or pasta dish, barbequed whole or as kabobs, or prepared in another way. If you want a brand new way to prepare it, try this recipe because the flavors are really phenomenal and pork is also an economical choice.
Some Serving Suggestions
You might like to serve a tossed salad on the side or some fluffy couscous. Another idea is steamed black rice with sliced green onion. If you are serving these as an appetizer, one per person is sufficient, and you do not need to serve them with anything. If these are to be the main dish, then anything you want to serve will go well. Potato salad makes a lovely contrast because you will be combining the creaminess of those with the piquant flavors in the kabobs, but if you prefer fries, rice, corn on the cob, or another kind of side dish, go ahead and make it, because these kabobs combine well with all kinds of sides.
- 1 lb boneless pork loin roast or tenderloin, in 1½ inch cubes
- ¼ cup soy sauce
- 1 tablespoon grated fresh ginger root
- 2 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- 1 green bell pepper in 1 inch squares
- 1 red bell pepper in 1 inch squares
- 2 onions, cut into 1 inch chunks
- ¼ cup melted orange marmalade
- 1 tablespoon dried basil
- 8 skewers
- Combine the pork with the soy sauce, ginger, vinegar and mustard in a Ziploc bag.
- Seal the bag and marinate in the refrigerator for up to 4 hours.
- Prepare a medium-hot charcoal grill.
- Remove the pork from the marinade and discard the mixture.
- Thread the meat on to 8 skewers alternately with the bell pepper and onion.
- Grill them directly over the flames, turning occasionally, for 5 minutes.
- Brush the melted marmalade over them, then cook for a further 5 minutes or until the pork is cooked through.
- Sprinkle the dried basil over them a minute or 2 before the end of cooking.
- Let the kabobs sit for 3 minutes then serve 2 kabobs to each person.
East meets West in this sticky, sweet pork kabob recipe. Pork is marinated for a few hours then threaded on to skewers with colorful vegetables. Once the kabobs are assembled, you can cook them over a direct heat until the meat is cooked through and the vegetables are tender. While the ginger, soy sauce and other ingredients in the marinade soak into the pork, giving it a piquant flavor, the marmalade brushed on while the kabobs are cooking adds an amazing sweetness and keeps the kabobs sticky and wonderful. A pinch of dried basil adds a nice finishing touch, and there is no doubt these are eye-catching, colorful and really appealing.
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