Hoisin Glazed Grilled Pork Kebabs

I love the idea of pork, but often times find it bland and kind of dry.  I was flipping through summer issues of Cooks Illustrated and saw an article with a recipe for grilled pork tenderloin kebabs.  They boasted tender meat with a great flavor.  The reason for the kebab was to get bite size pieces with a delicious flavor all around.  BONUS:  I threw together this whole meal in 35-40 minutes and didn’t heat my house.  The kebabs turned out so good that Derek bragged to his buddy at a meeting tonight and next thing I knew I had them both in my kitchen eating the left overs cold out of the fridge.  I grilled up some veggies along side these, and next go around I might make a little more glaze to toss some veggies in or be a littler more liberal on the pork.
GRILLED PORK KEBABS WITH HOISIN AND FIVE-SPICE

Ingredients:

  • 2 (12-ounce) pork tenderloins, trimmed and cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1 1/2 tsp five-spice powder
  • 3/4 tsp garlic powder
  • 1/2 tsp cornstarch
  • 4 1/2 Tbsp hoisin sauce
  • Vegetable oil spray
  • 2 scallions thinly sliced

Directions:

  1. Toss pork and salt together in large bowel and let sit for 20 minutes.  Meanwhile, whisk five-spice powder, garlic powder, and cornstarch together in bowl.  Add hoisin to five0 spice mixture and stir to combine.  Set aside 1 1/2 Tbsp hoisin mixture.
  2. Add remaining hoisin mixture to pork and toss to coat.  Thread pork onto 12 inch metal skewers, leaving 1/4 inch between pieces.  Spray sides of meat generously with oil spray.
  3. Turn all burners of gas grill on high, cover, and heat grill until hot, about 15 minutes.  Leave primary burner on high and turn off other burners.
  4. Clean and oil cooking grate.  Place skewers on hotter side of grill and grill until well charred, 3-4 minutes.  Flip skewers, brush with reserved hoisin mixture, and continue to grill until second side is well charred, 3-4 minutes longer.  Transfer to serving platter, tent loosely with foil, and let rest for 5 minutes.  Sprinkle with scallions and serve.

*Optional Sweet Sriracha Glaze switch out:  Substitute 3 Tbsp packed brown sugar and 1 1/2 Tbsp Sriracha sauce for five-spice powder, garlic powder, and hoisin sauce.  Increase cornstarch to 1 tsp.  Substitute 1/4 C minced fresh cilantro for scallions.

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