Pork Sticks Aka Pig On A Stick Food

FILIPINO PORK BARBECUE

Steps:

• Rinse pork strips and drain well. Pat dry.
• In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
• Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
• Thread 2 to 3 meat slices onto each skewer.
• In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
• Grill meat kebabs over hot coals for about 2 to 3 minutes each side.
• When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.

PIG ON A STICK

Steps:

• Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag.
• In a small bowl, combine soy sauce, olive oil, garlic and 1 tablespoon jerk seasoning (recipe below). Pour over pork. Seal bag, and marinate pork in refrigerator, 1 hour.
• Turn on broiler.
• When ready to cook the pork, line a broiler pan with aluminum foil. Lightly grease rack and place on pan. Remove pork from bag; discard marinade.
• Thread pork onto skewers in an "s" shape. Place skewers in a single layer on a prepared pan. Broil 5 inches from heat for 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce.
• Dora's Jerk Seasoning:
• Combine kosher salt, allspice, brown sugar, garlic powder, onion powder, Scotch bonnet pepper, paprika, chives, nutmeg, black pepper, ginger, cinnamon, cloves and thyme in a bowl until well mixed. Store in an airtight container.
• Caribbean Dipping Sauce:
• In a medium saucepan, melt butter over medium-high heat. Add jalapeño pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice and salt. Simmer 5 minutes, stirring frequently.
• *Cook's Note: Jalapeño peppers are extremely hot. We recommend wearing disposable gloves when handling them.

PAULA DEEN "PIG ON A STICK" WITH DIPPING SAUCE

Steps:

• Make Caribbean dipping sauce. In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently.
• Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag.
• In a small bowl, combine soy sauce, olive oil, garlic, and jerk seasoning. Pour over pork. Seal bag, and marinate pork in refrigerator, 1 hour.
• Turn on broiler.
• When ready to cook the pork, line a broiler pan with aluminum foil. Lightly grease rack and place on pan. Remove pork from bag; discard marinade.
• Thread pork onto skewers in an "s" shape. Place skewers in a single layer on a prepared pan. Broil 5 inches from heat for 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce.

UKRAINIAN PATYCHKY MEAT ON A STICK

Steps:

• Cut veal and pork into 1-inch cubes and place cubes in a large bowl.
• Chop garlic.
• In a small bowl, mix garlic, water, wine vinegar, salt, and pepper.
• Pour over meat cubes and stir.
• Marinate meat cubes for at least 3 hours, or overnight, to allow flavours to blend.
• Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers.
• Squeeze cubes together.
• Continue to add meat until all the meat is used. You should fill 12 skewers.
• In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper.
• In a second shallow bowl, beat eggs.
• Dip skewered meat cubes in breadcrumbs.
• Coat with egg, then dip in crumbs again.
• Gently squeeze sticks with hands to make breadcrumbs flat and sticks more rounded.
• In a large skillet, heat about 1 inch of cooking oil.
• Fry skewers of meat cubes, a few at a time, until meat is lightly browned.
• Combine onions and butter and spread in a large shallow baking dish.
• Place meat sticks on top of onions.
• Bake in a 275 degree Fahrenheit oven for about 45 to 60 minutes, or until meat is no longer pink.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).