Plum Pork Kabobs With Mushrooms Onions Over Scallion Rice Food

GRILLED PLUM AND PORK KEBABS

Steps:

• Whisk first 8 ingredients together for the marinade, and pour into a zip lock bag.
• Add pork and plums. Seal and refrigerate for at least an hour, or overnight.
• Heat grill to high.
• Divided between 8 soaked wooden skewers, or metal ones, thread pork, plums, and onion.
• Lightly oil grill. Grill, covered, about 6 minutes, turning often, until pork is no longer pink inside.
• Garnish with cilantro or parsley
• Serve with Asian Plum Sauce for dipping.

MAKE-IT-MINE PORK KABOBS

Steps:

• In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
• Prepare medium-hot fire with charcoal or preheat gas to medium high.
• Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.

GRILLED PORK SHISH KABOBS

Steps:

• In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
• Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
• Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.

PLUM PORK KABOBS WITH MUSHROOMS, ONIONS OVER SCALLION RICE

Steps:

• Pork, Mushrooms and Onions -- Bring to room temp, or let it rest to take the chill off and cut into 1 1/2" cubes. Clean the mushrooms and peel the onions. You can leave them whole if small enough or you can cut them in half - either way. Toss into a large bowl with the olive oil, salt and pepper and coat well.
• Skewer -- Don't forget to soak your bamboo skewers in water for about 20-30 minutes so they do not burn, or you can also use metal skewers. I use 3-4 pieces of pork; 2-3 mushrooms and a couple of onions per skewer. Should make around 8-12 skewers, depending on the size of the skewer you are using.
• Sauce -- In a small bowl, microwave the sesame oil and plum sauce just for a few seconds to warm up which makes it easier to brush on.
• Rice -- Just cook in chicken broth if possible according to package directions, water will work just fine, but broth adds a little more flavor. Once done, toss in the sesame oil, scallions and cilantro.
• Grill -- Outside or inside, medium high heat, grill the skewers. I continually brush on some of the sauce as I grill the kabobs to make sure they are covered well. They take around 10-15 minutes until done, but the pork is still pink.
• Serve -- Serve 1-2 skewers per person over the rice and enjoy! It is a very simple, quick dinner with great flavor.

GRILLED MUSHROOM KABOBS

Steps:

• In a small saucepan, bring 6 cups water to a boil. Add pearl onions; boil 5 minutes. Drain and rinse with cold water. Peel., On four metal or soaked wooden skewers, alternately thread mushrooms and onions, skewering mushrooms horizontally through cap. In a microwave-safe bowl, combine vinegar, butter, garlic, salt and pepper; microwave, covered, on high until butter is melted, 30-45 seconds. Whisk to combine. Reserve half the vinegar mixture for serving. Brush kabobs with remaining vinegar mixture., Grill kabobs, covered, over medium heat or broil 4 in. from heat until vegetables are tender, 10-12 minutes, turning occasionally and basting frequently with vinegar mixture. If desired, sprinkle with parsley; serve with reserved vinegar mixture.

BRAISED PORK WITH PLUMS

Steps:

• Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
• Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
• After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.

MARINATED PORK KABOBS

Steps:

• In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Alternate the pork, onions, tomatoes and peppers on eight metal or soaked wooden skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear.

PORK WITH MUSHROOM SAUCE

Steps:

• Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.

PORK AND MUSHROOM KABOBS

Steps:

• Place pork cubes in a plastic bag set in large bowl;set aside. In a small bowl combine the shallots, lime juice, 1 tablespoon olive oil, chilli powder, curry powder, lemon grass, and black pepper. Pour mixture over meat and seal bag. Turn bag to coat meat well. Marintate in fridge for one hour to four hours turning bag occasionally. Drain pork and discard marinade. Alternately thread the pork, mushrooms, sweet pepper, and oinion on eight 8 to 10 inch metal skewers, leaving a 1/4 inch space between pieces. Lightly brush vegetables with olive oil. Grill on the rack of an uncovered grill directly over medium heat for 12 to 14 minutes or untill meat is tender, juices run clear and vegetables are tender. Serve with hot cooked rice.