Grilled Pork Skewers Food

EASY PORK SKEWERS (GRILLED, OVEN OR GRIDDLE)

Steps:

• PREPARE THE PORK SKEWERS1. Trim excess fat from the pork shoulder and cut into 1 1/2 inch cubes. 2. Make a marinade by mixing the marinade ingredients. In a non-reactive container or freezer bag combine the cubed pork with the marinade. Refrigerate for at least 1 hour to overnight. Bring to room temperature before cooking. 3. Cut the onion into thick chunks similar in size to the size of the pork cubes. Thread the skewers** by alternating onions and pork. GRILLED PORK SKEWERS1. Heat your gas grill to medium-hot and lightly brush with oil before you place the skewers on. For charcoal grill wait until the coals turn white. Alternatively heat up a lightly greased grill pan or a griddle over medium-high heat. 2. Place the skewers onto the hot surface. Grill on all sides until the pork cubes are tender and nicely charred. Be patient before you lift them to turn them for the very first time - initially the meat is likely to stick to the surface and will gradually release as it begins to char. OVEN BAKED PORK SKEWERS1. Preheat your oven to 375 - 400 F depending on how strong you know it to be. Line a large baking sheet with parchment paper. Arrange the skewers on top about 1 inch apart. 2. Bake for 15-20 minutes or until the pork is tender, turning once or twice. Turn on the broiler and broil the skewers for the last couple of minutes for a nicely browned finish. Turn frequently to make sure the surface doesn't burn. Serve the skewers garnished with fresh herbs and charred lemon - a little citrusy squeeze really brightens up the flavors of the pork skewers. Remind everyone to handle them with caution - the ends will be hot!

GRILLED PORK SKEWERS WITH CHILE SAUCE

Steps:

• Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
• Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.
• Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

GRILLED-PORK SKEWERS

Steps:

• Prepare a charcoal grill or preheat the broiler. Soak 20 bamboo skewers in cold water to cover for 20 minutes.
• In the bowl of a food processor, combine the coconut milk and peanuts and process until the mixture forms a fairly smooth paste. Transfer to a large bowl and stir in the scallions, fish sauce, garlic, chili pepper, sugar and black pepper. Add the pork cubes and toss to coat. Set aside to marinate for 20 minutes.
• Drain and pat the bamboo skewers dry. Thread 3 pork cubes on each skewer and grill or broil on a broiler pan, turning as needed, until the pork is nicely browned and cooked all the way through, about 6 minutes. Serve immediately.

BARBECUED PORK SKEWERS

Steps:

• Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.
• Transfer pork to a mixing bowl and add garlic, onion, brown sugar, salt, pepper, paprika, cumin, and cayenne. Mix with your hands until thoroughly combined.
• Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight.
• Preheat an charcoal grill for medium-high heat and lightly oil the grate.
• Weave pork slices on metal skewers, folding the longer pieces in half as you go. Slices should be pressed snugly together as you build the skewer.
• Grill skewers over the hot charcoal until browned and no longer pink, turning frequently, about 30 minutes. Brush on barbecue sauce and turn skewers several times so the sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Serve immediately.

GRILLED MINI PORK SKEWERS

Steps:

• In a medium bowl, whisk together the sherry, lemon juice, oregano, paprika, cumin, 3/4 teaspoon salt, 1/2 teaspoon pepper and the garlic.
• Place the pork in a medium glass bowl. Pour half of the marinade over the pork. Add the oil and toss to coat. Cover and refrigerate for 1 to 2 hours.
• Pour the remaining marinade into a small saucepan. Add the cream, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and bring to a boil over medium heat. Boil until the sauce is thick enough to coat the back of a spoon, 4 to 5 minutes.
• Spray a grill pan or grilling rack with nonstick spray. Place the grill pan over medium-high heat or preheat a gas or charcoal grill.
• Remove the pork from the marinade. Discard the marinade. Thread 3 pieces of pork onto each skewer. Grill the skewers until the pork is golden and cooked through, about 4 minutes per side. Place a skewer in each endive leaf. Drizzle the skewers with sauce and serve.

GRILLED PORK SKEWERS WITH PEANUT-BASIL SAUCE

Steps:

• In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.
• Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.
• Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total. Serve with reserved dipping sauce and garnish with lime wedges.

TON NEGIMA (GRILLED PORK BELLY AND SCALLION SKEWERS)

Steps:

• Thread the skewers by alternating the pork belly and scallion (about 3 pieces of pork belly and 2 pieces of scallion per skewer) so the pieces cover about 4 inches of skewer. As you work, turn the skewers in a screwing motion to make it easier to pierce the pork and scallion. When the skewers are ready, gently press down on each one with the heel of your hand to compact the meat. Lightly season all sides with salt.
• Preheat a grill to medium-hot. Grill skewers for 5 to 6 minutes, turning every minute to brown evenly. Be careful not to burn the pork belly. Don't hesitate to spray flare-ups with water, or shift skewers as you grill, especially if you notice some skewers browning too fast over a hot spot; trade them with skewers grilling over a less hot part. Serve immediately. Accent with sansho.

GRILLED PORK AND MUSHROOM SKEWERS

Steps:

• Mix together the garlic, salt, pepper, and vinegar. Marinate the pork cubes in the refrigerator in this mixture for at least 3 hours.
• Heat up the grill, and thread on 8 skewers a piece of pork, a few squares of prosciutto, a sage leaf, a few layers of the onion, and a mushroom. Continue in this manner until all the ingredients are used.
• Brush the skewers lightly with the oil, season with additional salt and pepper, and grill until the pork is golden brown, about 10 minutes per side.

MARINATED GRILLED BBQ PORK SKEWERS

Steps:

• Place cut pork shoulder in a gallon sized resealable bag.
• In a mixing bowl, whisk together minced garlic, soy sauce, lime juice, ketchup, brown sugar, salt, pepper and ginger ale.
• Pour marinade in the bag over pork.
• Seal bag and place in the refrigerator for 4-8 hours, or overnight.
• Remove pork from bag and thread onto bamboo skewers that have soaked in water for 20 minutes (to prevent charring).
• Heat grill to high heat and grill skewers for 8-10 minutes, rotating during cooking, until cooked through.