Grilled Pork Kebabs with Southest Asian Marinade

Grilled Pork Kebabs with Southest Asian Marinade might be a good recipe to expand your beverage recipe box. Watching your figure? This gluten free and dairy free recipe has 9047 calories, 1225g of protein, and 408g of fat per serving. For $63.96 per serving, this recipe covers 75% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up sugar, scallions, lime juice, and a few other things to make it today. This recipe is typical of Asian cuisine. A few people made this recipe, and 30 would say it hit the spot. It is brought to you by Seeded at the Table. From preparation to the plate, this recipe takes roughly 45 minutes. The Fourth Of July will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is awesome. If you like this recipe, you might also like recipes such as Grilled Pork Kebabs with Asian Marinade, Cucumber-Dill Marinade with Grilled Lamb Kebabs, and Grilled Asian Beef Kebabs over Rice.

Servings: 6

 

Ingredients:

2 Tablespoons minced fresh cilantro

3 medium cloves of garlic, minced or pressed

1/2 teaspoon ground ginger

1/4 cup lime juice (about 4 limes)

2 Tablespoons olive oil

1/2 teaspoon pepper

1 pineapple, cut into 1-inch cubes

1.75 pounds boneless center-cut pork chops, 1 1/4-inches thick (4 to 5 chops), cut into 1 1/4 -inch cubes

1 medium red bell pepper, cut into 1-inch pieces

1 large red onion, peeled and cut into 3/4-inch pieces (3-layer stacks)

3/4 teaspoon salt

Salt and pepper, to taste

2 medium scallions, sliced thin

1/4 cup soy sauce

1/4 cup sugar

1/4 cup vegetable oil

1 medium yellow bell pepper, cut into 1-inch pieces

Equipment:

mixing bowl

whisk

grill

skewers

Cooking instruction summary:

Start with butterflying the pork by slicing each cube in the center but not cutting through completely. This will allow more surface for the marinade to flavor the meat. In a gallon-sized zipper bag, combine the oil, garlic, salt and pepper. Drop in the pork cubes and seal. Lightly shake the bag to evenly coat the pork with the oil. Allow the pork to fully season in the refrigerator for at least an hour or up until 24 hours.Combine the marinade ingredients in a large mixing bowl, whisking until the sugar is dissolved. Toss in the pork, coating it evenly with the marinade. Cover and refrigerate for at least 1 hour or up to 8 hours.Light up your grill (charcoal or gas, whichever your preference). Meanwhile, toss the fruit and veggies with 1 1/2 Tablespoons of the vegetable oil in a large bowl, then season with salt and pepper. Brush the onions with the remaining oil and season with salt and pepper. In this order, thread a pineapple chunk, onion stack, cube of meat, yellow pepper, and red pepper onto the skewers. Repeat this order one or two more times per skewer. Brush any remaining oil onto the skewers.Grill the kebabs, uncovered, turning each kebab one-quarter turn every 2-3 minutes until the meat is well-browned and cooked to medium-rare (about 10 minutes). Transfer the kebabs to a large clean serving platter and splash with fresh lemon and lime juice, if desired. Serve immediately over rice (optional).Source: Adapted from The Cook's Illustrated Guide to Grilling and Barbecue

 

Step by step:


1. Start with butterflying the pork by slicing each cube in the center but not cutting through completely. This will allow more surface for the marinade to flavor the meat. In a gallon-sized zipper bag, combine the oil, garlic, salt and pepper. Drop in the pork cubes and seal. Lightly shake the bag to evenly coat the pork with the oil. Allow the pork to fully season in the refrigerator for at least an hour or up until 24 hours.

2. Combine the marinade ingredients in a large mixing bowl, whisking until the sugar is dissolved. Toss in the pork, coating it evenly with the marinade. Cover and refrigerate for at least 1 hour or up to 8 hours.Light up your grill (charcoal or gas, whichever your preference). Meanwhile, toss the fruit and veggies with 1 1/2 Tablespoons of the vegetable oil in a large bowl, then season with salt and pepper.

3. Brush the onions with the remaining oil and season with salt and pepper. In this order, thread a pineapple chunk, onion stack, cube of meat, yellow pepper, and red pepper onto the skewers. Repeat this order one or two more times per skewer.

4. Brush any remaining oil onto the skewers.Grill the kebabs, uncovered, turning each kebab one-quarter turn every 2-3 minutes until the meat is well-browned and cooked to medium-rare (about 10 minutes).

5. Transfer the kebabs to a large clean serving platter and splash with fresh lemon and lime juice, if desired.

6. Serve immediately over rice (optional).Source: Adapted from The Cook's Illustrated Guide to Grilling and Barbecue


Nutrition Information:

Quickview
9047k Calories
1224g Protein
407g Total Fat
34g Carbs
100% Health Score
Limit These
Calories
9047k
452%

Fat
407g
627%

  Saturated Fat
147g
919%

Carbohydrates
34g
12%

  Sugar
25g
28%

Cholesterol
3798mg
1266%

Sodium
3751mg
163%

Get Enough Of These
Protein
1224g
2449%

Selenium
1877µg
2682%

Vitamin B1
37mg
2532%

Vitamin B3
454mg
2273%

Vitamin B6
41mg
2075%

Phosphorus
12860mg
1286%

Vitamin B2
10mg
623%

Potassium
21481mg
614%

Zinc
88mg
589%

Vitamin B12
30µg
501%

Vitamin B5
41mg
417%

Magnesium
1505mg
376%

Copper
3mg
170%

Vitamin C
139mg
169%

Iron
29mg
163%

Vitamin D
22µg
151%

Manganese
2mg
101%

Vitamin E
8mg
59%

Calcium
435mg
44%

Vitamin A
1040IU
21%

Vitamin K
18µg
17%

Fiber
3g
13%

Folate
51µg
13%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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