Philippine Pork Kabobs
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 270 |
| pro | 28 g |
| total fat | 13 g |
| sat. fat | 4 g |
| carb | 9 g |
| fibre | 0 |
| chol | 80 mg |
| sodium | 877 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 13 |
| vit A | 2 |
| vit C | 5 |
| folate | 5 |
The combination of garlic, bay leaf, black pepper and cloves is such a popular seasoning in the Philippines that it is sold in packets at every corner store.
Ingredients
- 1/4 cup soy sauce
- 2 tbsp chopped fresh coriander
- 2 tbsp rice vinegar
- 2 cloves of garlic, minced
- 1 tbsp minced gingerroot
- 1 bay leaf
- 1/2 tsp pepper
- 1 pinch ground cloves
- 1 pinch cayenne pepper
- 1-1/2 lb boneless pork shoulder butt roasts
- Basting Sauce:
- 3 tbsp ketchup
- 2 tbsp lime juice
- 1 tbsp granulated sugar
- 1 tbsp vegetable oil
Preparation
In large bowl, whisk together soy sauce, coriander, vinegar, garlic, ginger, bay leaf, pepper, cloves and cayenne; set aside.
Cut pork into 1-1/2-inch (4 cm) cubes, trimming away any fat. Add to bowl and toss to coat. Cover and marinate in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Discarding marinade, thread pork onto 8 skewers, leaving 1/4-inch (5 mm) space between each.
Basting Sauce: In bowl, mix ketchup, lime juice, sugar and oil. Place skewers on greased grill over medium-high heat; close lid and cook, turning and brushing with sauce, for 12 to 15 minutes or until pork is browned and just a hint of pink remains inside.
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