Broiled Pork Kebabs With Asian Marinade
serves 2-4
With a little prep work, and putting the pork in the refrigerator to marinate the night before, this can be a quick and delicious 30-minute meal. It also makes a great appetizer for parties.
1 shallot, minced
3 cloves garlic, minced
1 teaspoon honey
1 teaspoon red pepper flakes
1/2 cup rice wine vinegar
1 tablespoon peanut oil
1 tablespoon fish sauce
1 tablespoon soy sauce
1 pound pork tenderloin, cut into 1-inch cubes
prep: 15 minutes
total: 4 hours , plus time to marinate
large bowl
whisk
plastic wrap (or large ziploc bag)
wooden skewers
baking sheet
aluminum foil
1. In a large bowl, whisk together all the ingredients except the pork. Prep the pork and submerge the cubes in the marinade. Cover tightly with plastic wrap (or put in a ziploc bag) and refrigerate 4-24 hours.
2. Soak the skewers for at least 20 minutes. Preheat the broiler to high and put the rack 6-8 inches below the heat source.
3. Thread the cubes of pork onto the skewers, and put the skewers on a baking sheet under the broiler. Broil 5-7 minutes, then turn the kebabs and broil until the pork reaches an internal temperature of 142F, another 5 minutes or so.
4. Put the kebabs on a plate and loosely cover with foil to rest 5 minutes before serving.
2. Soak the skewers for at least 20 minutes. Preheat the broiler to high and put the rack 6-8 inches below the heat source.
3. Thread the cubes of pork onto the skewers, and put the skewers on a baking sheet under the broiler. Broil 5-7 minutes, then turn the kebabs and broil until the pork reaches an internal temperature of 142F, another 5 minutes or so.
4. Put the kebabs on a plate and loosely cover with foil to rest 5 minutes before serving.
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