Friday night is always a great time to relax with a new recipe and this past week I came across a new one that yielded a double thumbs up from Heather and I. This take on pork kebabs was so simple and tasty that we’ll need to do this one again for absolutely sure!
Here’s what you’ll do:
Take two pork chops and slice them down into two inch pieces. As these chops were really thin, it was a bit of a faff truth be told but I wanted to use chops instead of loin because of the fat content. Roasted pork fat has a lovely caramel flavour when combined with this sauce…and the sauce was the magic for this recipe and this is how it goes:
6 tbsp apple cider vinegar
2 tbsp caster sugar
2 tbsp Heinz ketchup
1.5 tbs molasses
4 cloves fresh minced garlic
1 half Jalapeño pepper, seeds included and finely chopped
1 tbsp fresh ginger, finely chopped
1/2 tsp Kosher salt
Combine all of the above ingredients in a small sauce pan and bring it to a simmer, reducing it down to about 1/2 cup (takes about 3 minutes.) Now set the sauce pan aside and let the sauce cool down and thicken up. Meanwhile set up your grill for direct grilling and stabilize your temperature at 400 degrees F.
When ready, start to skewer your pork onto two bamboo sticks that have been immersed in water for 30 minutes. I used two sticks for two reasons. One, it provides for easier flipping and two, it looks cool. Once done skewering, season both sides of the pork with a sprinkle of Kosher salt and finally paint both sides of the kebabs with the sauce. Grill the kebabs for 2.5 minutes per side, any longer and you’ll start to burn the exterior and because the pork was so thinly sliced, it all cooked in a flash. At the end of your second 2.5 minutes, set the skewers aside and wrap the plate in aluminium foil. This way, you’ll keep them warm, redistribute the juices and finish off the cooking process.
Now for the vegetables, you would have done this before grilling the pork. Simply add anything you have in the fridge into a roasting tray along with some quality olive oil and salt and pepper. We roasted our veg in the oven for about 40 minutes until they were just turning colour and crisping up around the edges.
The photos below don’t do the taste any justice. Try this sauce on any cut of pork (I want to try this on a slab or ribs truthfully…) and have fun with it.