JERK-RUBBED PORK SKEWERS WITH PINEAPPLE SALSA
Quick, easy and delicious dinner, with pork tenderloin, thinly sliced, Jerk spice rubbed and grilled (or broiled) and served with a fresh pineapple salsa.
Provided by Jennifer
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Prepare the pineapple salsa by combining all the salsa ingredients, stir together, cover and let stand at room temperature while you prepare the pork (or make ahead and refrigerate, but bring to room temperature before serving, for best flavour).
- If starting with dry Jerk spice mix, combine equal parts of the dry spice mix with olive or vegetable oil, to form a paste. Set aside.
- Remove the silverskin and any visible fat from the pork tenderloin. Cut into thin slices, crosswise. Press down on the slices with the palm of your hand, to flatten slightly, then pierce each piece with a fork a couple of times (to allow the spice to penetrate the meat). Thread the pork pieces loosely onto skewers, then brush or rub generously with Jerk seasoning mixture. Let stand a few minutes while you preheat the grill or broiler.
- For the grill: Grill on a greased grill for about 3 -4 minutes per side, or until just cooked through.
- For the broiler: Place skewers onto a baking sheet. Heat oven broiler, with rack about 6-8 inches from the heat (usually the 2nd position from the top). Broil about 10 minutes, flipping them halfway through cooking.
- Thread onto skewers. Grill or broil 10 min, about 6 inches from element (2nd position down).
- Serve warm pork skewers with pineapple salsa. For garnish, you can use additional lime slices for drizzling and additional chopped cilantro.
Nutrition Facts : Calories 371 kcal, Carbohydrate 9 g, Protein 47 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 147 mg, Sodium 121 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
THAI-STYLE GRILLED PORK SKEWERS (MOO PING) RECIPE
Thinly sliced pork shoulder gets marinated, put on a stick, grilled, and brushed with coconut cream. These skewers will have you forget all about sad takeout satay.
Provided by Sasha Marx
Categories Appetizers and Hors d'Oeuvres
Time 5h20m
Yield 6
Number Of Ingredients 11
Steps:
- In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using), and stir until palm sugar is dissolved. Set aside.
- Freeze pork for 15 minutes and up to 30 minutes (partially freezing the pork makes it easier to slice). Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.
- Combine pork and marinade in a large bowl, and toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours, and up to 36 hours.
- Thread one piece of pork onto a skewer, piercing it through twice to secure it, then pushing meat tightly together like an accordion. Continue threading pork onto skewer, making sure meat is tightly bunched together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining pork.
- Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.
Nutrition Facts : Calories 555 kcal, Carbohydrate 25 g, Cholesterol 129 mg, Fiber 0 g, Protein 36 g, SaturatedFat 16 g, Sodium 579 mg, Sugar 23 g, Fat 34 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
BARBECUED PORK SKEWERS
When you're in the mood for barbecued pork you basically have 2 options: ribs or a slowly smoked pork shoulder made into pulled pork. But what if you want something different? In that case, these barbecued pork skewers come highly recommended. And no, we're not just sticking chunks of pork on a stick, this is way more advanced and way more delicious. Garnish with thinly sliced green onion and drizzle with extra barbecue sauce if you like.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 5h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 16.9 g, Cholesterol 89.1 mg, Fat 21.5 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1379.5 mg, Sugar 12 g
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.
PORK LOIN SKEWERS IN RED WINE SAUCE WITH FIG AND CRANBERRY CHUTNEY
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the pork: Bring a large saucepan of water to a simmer and cook the pork belly for 20 minutes. Remove from the water and let cool.
- Combine the salt, sugar, peppercorns, crushed red pepper, bay leaves, garlic and 4 cups water in a large saucepan. Bring the mixture to a simmer, then let cool. Place the pork loin in the brine mixture and let sit in the fridge until ready to cook, at least 1 hour and up to 1 day. Remove the pork from the brine, discard the brine and bring to room temperature before cooking.
- Heat a grill or grill pan over medium heat. Skewer the pork loin, pork belly, onions and peppers and sprinkle with salt and pepper. Grill the skewers until the pork is cooked through.
- For the red wine sauce: Melt the butter in a large saucepan over medium-high heat. Add the onion, carrots, celery and garlic and saute until softened. Season with salt and pepper. Add the wine, beef broth, cranberries, sugar and rosemary. Stir to dissolve the sugar. Simmer, stirring occasionally, until the sauce is reduced by half. Strain the sauce and keep it warm.
- For the chutney: Combine the cranberries, figs, wine, raisins, honey, ginger, cinnamon, cloves and 1/2 cup water in a large saucepan. Bring the mixture to a simmer and cook until the raisins, figs, and cranberries are plumped and the mixture is thickened. Remove from the heat and stir in the green onion, lemon juice, parsley, thyme, and a drizzle of olive oil.
- Serve the pork topped with the red wine sauce and chutney.
PORK SKEWERS
Make our simple barbecued pork skewers and mix and match with your favourite marinades. We have tips for three flavourful glazes
Provided by Esther Clark
Categories Dinner, Supper
Time 30m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Protein 29 grams protein, Sodium 0.2 milligram of sodium
PORK SKEWERS WITH JICAMA CHUTNEY
This is very robust and simple! everything in this dish can be found at your local supermarket! This is great in the kitchen or on the grill!!
Provided by Short n Sweet
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Slice pork and thread onto skewers, most fit 3 slices.
- Coat them with oil and then shake on seasonings.
- Allow them to sit refrigerated for 30 minutes, turning once.
- Meanwhile, put margarine in a small frying pan and melt at a medium heat.
- Put red onion in first; stir about 1 minute and add jicama.
- Allow this to cook about 8 minutes, then add in dry ingredients; stir well.
- Add dates, pineapple and jalapeño. Cook this about 10 minutes on slow heat.
- Stir in lime juice; turn off heat and cover.
- Bake your ribs at 450° for 30 minutes or grill for 30 minutes.
- Put glaze on ribs while they are hot.
- Top with scallions.
Nutrition Facts : Calories 870.9, Fat 52.7, SaturatedFat 16.4, Cholesterol 156.5, Sodium 3742.2, Carbohydrate 60.6, Fiber 15.1, Sugar 35.3, Protein 42.5
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