Recipe Details

Spicy Korean Pork Skewers

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 20 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pounds boneless country-style pork ribs, cut into 1-inch cubes
1/2 cup chili garlic sauce, *
1/4 cup soy sauce
2 inches fresh ginger root, skins removed and chopped (or substitute 2 teaspoons of ground ginger)
4 tablespoons filtered sake, or dry sherry (optional)
2 tablespoons sesame oil, *
3 tablespoons brown sugar

Cooking Directions

In a large bowl combine the chili garlic sauce, soy sauce, ginger, sake, sesame oil and brown sugar and whisk to form a marinade. Add the cubed pork to the marinade and let sit for 20 minutes.

Heat an indoor grill pan or outdoor grill to medium-high heat.

Thread the marinated cubes of pork on skewers, about 4 to 5 pieces per skewer. Transfer the skewers to the grill and cook, uncovered, turning to brown evenly every 2 to 3 minutes until tender, about 10 minutes. Serve immediately.

*You can find chili garlic sauce and sesame oil in the ethnic or Asian section of most major supermarkets.

Serves 4

Quick Tip: Make sure to leave plenty of room in between each skewer to avoid overcrowding the meat and assure even cooking.

Serving Suggestions

Garnish with sliced scallions if desired. Serve alongside a bed of white rice.

Nutrition Information

Calories: 330 calories
Protein: 47 grams
Fat: 14 grams
Sodium: 300 milligrams
Cholesterol: 170 milligrams
Saturated Fat: 4 grams
Carbohydrates: 1 grams
Fiber: 0 grams

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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AMAZING!
by anonymous 08/12/2014
These are the best melt in your mouth, perfectly seasoned, pork kabobs ever! Easy to make.

Love flavor and ease!!
by anonymous 08/08/2014
Marinated all afternoon before grilling, came out so tasty and tender! Easy no fuss meal, made with Jasmine brown rice and stir fry veggies - saved/heated some of the marinade for rice as suggested by another reviewer. My husband said tasted just like a restaurant- this is a keeper!!

Absolutely fabulous
by anonymous 07/06/2014
Very easy to make - and incredibly easy to make disappear! So delicious! I marinated the pork for several hours and it was rave-time at the dinner table.

taco base
by anonymous 07/05/2014
I used this meat as a taco base, grilled corn while making, = grilled corn, pork, black beans, Mexican melting cheese, roasted tomato salsa, with asian cole slaw

YUM!!
by anonymous 06/30/2014
I let the pork marinate a bit longer than 20 minutes, and I also reserved and cooked some of the sauce for dipping. WOW, very good, not overly spicy, it was delightful.