Honey Pork Skewers With Sesame Pumpkin Food

SOY-GLAZED PORK AND PINEAPPLE SKEWERS

Steps:

• If using wooden skewers, soak them in water at least 30 minutes before cooking.
• Using a serrated knife, trim the pineapple and cut off the skin. Cut into 1 1/2-inch-thick rounds and then cut into chunks around the core; discard the core.
• Cut the onion in half vertically and then separate the onion into 2-to-3-layer portions. Cut the portions into 1 1/2-inch pieces.
• Preheat a grill or large grill pan over medium-high heat. Thread the pork, pineapple and red onion onto the skewers. Brush with oil and sprinkle with salt. Grill the skewers until lightly charred on the bottom, about 3 minutes.
• Meanwhile, in a small bowl, whisk together the soy sauce with the vinegar, agave nectar and sesame oil.
• Flip the skewers and brush with some of the soy mixture. Continue to grill, flipping every 2 minutes and brushing with the soy mixture, until lightly charred all over and the pork is just cooked, 6 to 8 minutes longer. Transfer to a platter, sprinkle with toasted sesame seeds and serve.

PORK, POTATO AND GOAT CHEESE SKEWERS WITH SMOKED PAPRIKA

Steps:

• Place the orange juice in a small saucepan and cook over high heat until thickened and reduced to 3 tablespoons. Transfer the reduced juice to a blender, add the honey, vinegar, mustard, zest, paprika, salt and pepper and blend until combined. With the motor running, slowly add the oil and blend until emulsified.
• Cover potatoes with cold water in a medium saucepan and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a small knife inserted into the potato comes out without any resistance. Drain and let cool slightly. When cool enough to handle, slice each potato in half lengthwise then slice each half into 1/4-inch thick slices
• Preheat oven to 400 degrees F.
• Heat the oil in a large saute pan over high heat until it begins to shimmer. Season pork on both sides with salt and pepper, place into the pan and cook until golden brown and a crust has formed, 4 to 5 minutes. Turn the tenderloin over and transfer the pan to the oven and continue cooking until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F. Remove from the oven and let rest 5 minutes before slicing. Slice the tenderloin half lengthwise then slice each half crosswise into 1/4-inch thick slices.
• Place 1 slice of pork onto a large platter, top with a potato, then a piece of the goat cheese then another slice of pork, then stick a skewer through. Drizzle with some of the Smoked Paprika vinaigrette. Sprinkle each with a little more of the smoked paprika and some of the chopped parsley.

HONEY VINEGAR GLAZE

Steps:

• In a medium saucepan, bring the honey to a simmer. When it starts to foam and turn light brown, pour in the black and red wine vinegars. Simmer over high heat for 1 to 2 minutes so the vinegars meld with the honey and reduce slightly. Remove from the heat and stir in the ginger.
• Use the glaze on pork, chicken or salmon. Brush the glaze on towards the end of the cooking process or drizzle over the fully cooked meat or fish of choice.

CHAR GRILLED HMONG BLACK PIG SKEWERS WITH SESAME SALT: THIT LON NUONG MUOI VUNG

Steps:

• Mix the sesame seeds with salt.
• Place the spring onions, lemongrass, sugar, black pepper, vegetable oil, fish sauce, honey, and oyster sauce in a mixing bowl and stir to combine. Add the pork, toss to coat, then cover and marinate in the refrigerator overnight.
• Preheat a grill. Thread the pork onto bamboo skewers and char grill each side for 3 minutes.
• Dip into sesame salt.

PORK SKEWERS

Steps:

• Slice the pork neck into 4cm strips, then toss with your chosen glaze. Leave to marinate for 2 hrs, then thread onto three large skewers. Light the barbecue. Once the flames have died down, cook the skewers for 5 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the rest of the glaze, then cook for a further 2-3 mins on each side, or until cooked through.

SESAME PORK APPETIZERS

Steps:

• In a large resealable plastic bag, combine sherry and soy sauce; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade; pat pork dry. Place honey and sesame seeds in separate shallow bowls. Roll pork in honey, then sesame seeds. Place on a rack in a shallow roasting pan. Bake at 350° for 40-45 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. , Meanwhile, in a small bowl, combine sauce ingredients. Serve with pork.

PORK SKEWERS WITH GINGER AND SESAME

Steps:

• Soak 12 bamboo skewers in water for 10 minutes (this ensures skewers do not burn) then drain.
• Meanwhile, combine grated ginger in a bowl with soy sauce, sherry and sesame oil.
• Cut pork fillet into 2cm cubes. Add to the marinade tossing to coat evenly.
• Cover and refrigerate for 10 minutes.
• Thread pieces of pork on to the skewers and discard remaining marinade.
• Heat a hot plate or grill to medium-high and brush liberally with oil. Cook the skewers for four minutes each side or until cooked through.
• Sprinkle with sesame seeds and serve with steamed Asian greens or rice.

PORK SKEWERS WITH AVOCADO TZATZIKI SAUCE

Steps:

• Make the marinade:.
• In a large bowl, combine the olive oil, juices, red pepper flakes, chili powder, garlic, salt and pepper.
• Add the pork and stir to coat.
• Cover and refrigerate overnight or at least for 30 minutes.
• Preheat the grill.
• Thread the skewers with 3 or 4 pieces of marinated pork, alternating with wedges of lemon and orange.
• Reserve the marinade for basting.
• To grill the pork:.
• Place skewers on an area of the grill with no direct flame.
• Brush with the reserved marinade during the grilling, until the meat is browned on the outside but still slightly pink on the inside, 4 to 5 minutes per side, or to desired doneness.
• Optional oven broil:.
• Set and oven rack about 6 inches from the broiler, preheat broiler.
• Put skewers on a highly oiled baking sheet and place under broiler.
• After 3 1/2 minutes, turn the skewers over and brush with the reserved marinade.
• Broil for another 3 1/2 minutes, brush again with the marinade, and broil for 1 to 20 minutes more or until meat is browned on the outside but still slightly pink inside, or to desired doneness.
• Serving:.
• Serve immediately in pita pockets topped with shredded lettuce and Avocado Tzatziki Sauce (Recipe #252285).
• Note:.
• Threading the skewers with chunks of lemon and orange with their peels still on, add flavor that compliments the pork and you can squeeze the juice from the grilled fruit over the meat.
• Thread other fruit on the skewers if you like, try cherry tomatoes or kumquats.

SESAME STEAK ASIAN SKEWERS RECIPE

Steps:

• Cut the steak into bite size pieces and set aside.
• In a bowl combine the soy sauce, apple cider vinegar, honey, canola oil, minced garlic, water and 3/4 of the sliced green onions.
• Whisk until all the ingredients are combined, then add the steak pieces.
• Let the steak marinate for at least an hour. We prefer to let it marinate over night.
• If using wooden skewers, before sliding on your steak and vegetables, be sure the skewers soak in cold water for 20-30 minutes to avoid burning or breaking.
• Slide your steak pieces, red onion and red pepper slices onto the skewers, leaving about and inch and a half on each end for rotating on the grill.
• Place your skewers on the grill (pre-heated to about 300 degrees F) and rotate them every one to two minutes until they have reached your desired meat preference (I like my steak cooked medium and it took about 6-7 minutes to cook).
• Remove from grill and garnish with the 1/3 of preserved green onions and the sesame seeds.
• Serve warm!

HONEY PORK SKEWERS WITH SESAME PUMPKIN

Steps:

• Thread pork onto 8 skiewers and then place in a large rectangular dish.
• Whisk garlic, soy sauce and honey together and pour over skewers, turning to coat and cover with plastic food wrap and chill for 1 hour to marinate.
• Preheat barbecue to moderately high.
• Spry pumpkin with oil and season with salt and pepper.
• Cook pumpkin for 8 minutes or until tender turning occasionally and transfer to a heatproof place.
• Spray beans with oil and cook for 2 minutes or until tender and transfer to place and toss pumpkin and beans with the chilli and sesame oil and sprinkle with sesame seeds and half the coriander.
• Cook skewers on the barbecue grill for 10 minutes or until cooked.
• Serve pumpkin mixture topped with kewers and the remaining coriander.