Grilled Pork Skewers With Chile Sauce Recipes

GRILLED PORK SKEWERS WITH PEANUT-BASIL SAUCE

Steps:

• In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.
• Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.
• Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total. Serve with reserved dipping sauce and garnish with lime wedges.

GRILLED PORK SKEWERS WITH SUKA

Steps:

• For the suka: Put the vinegar, fish sauce, onions, sugar, garlic and chile in a medium bowl and stir together 10 seconds. Set aside for later.
• For the grilled pork skewers: Whisk together the soy sauce, ketchup, oyster sauce, sugar, lemon juice and 1 teaspoon pepper in a large bowl. Add the pork butt, cover and marinate at room temperature for at least 30 minutes and up to 2 hours. Alternatively, refrigerate and marinate overnight if time allows.
• Preheat a grill pan over medium-high heat for 5 minutes.
• Carefully skewer 4 to 6 pieces of marinated pork butt per skewer, stacking evenly. Lightly sprinkle with 1 teaspoon salt.
• Grill the pork skewers in batches if necessary, rotating each one a total of 4 times, until charred and deep golden brown, 1 to 2 minutes per side. Serve over rice with the suka for dipping. Enjoy!

CILANTRO-CUCUMBER TZATZKI SAUCE FOR RED HOT CHILE-RUBBED PORK SKEWERS

Steps:

• To make the sauce, whisk all the ingredients together in a small bowl. Cover and refrigerate until needed.

RED HOT CHILE-RUBBED PORK SKEWERS

Steps:

• To make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream.
• Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours.
• When ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).
• Preheat the oven to300 degrees.
• Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
• Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
• Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.
• Combine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months.

GRILLED PORK KEBABS WITH GINGER MOLASSES BARBECUE SAUCE

Steps:

• Make barbecue sauce:
• Stir together all sauce ingredients in a 1- to 1 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 3 minutes. Transfer sauce to a medium bowl and cool to room temperature.
• Prepare and grill pork kebabs:
• Put tenderloin on a cutting board. Starting about 5 inches from narrow end of tenderloin and holding a large sharp knife at a 30-degree angle to cutting board, cut a thin slice (1/8 to 1/4 inch thick) from tenderloin, slicing diagonally toward narrow end and cutting through to cutting board. Continue to cut thin slices from tenderloin following same diagonal, starting each consecutive slice closer to wide end. (You will have about 12 slices. Cut any slices more than 2 inches wide in half lengthwise.)
• Thread 2 skewers, 1 at a time and 1/2 to 1 inch apart, lengthwise through each slice of pork and transfer to a tray lined with plastic wrap.
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
• Sprinkle pork slices with salt and brush both sides with barbecue sauce, then grill on oiled grill rack, uncovered, turning over once, until just cooked through, 2 to 3 minutes total. Discard any leftover sauce.

MARINATED GRILLED BBQ PORK SKEWERS

Steps:

• Place cut pork shoulder in a gallon sized resealable bag.
• In a mixing bowl, whisk together minced garlic, soy sauce, lime juice, ketchup, brown sugar, salt, pepper and ginger ale.
• Pour marinade in the bag over pork.
• Seal bag and place in the refrigerator for 4-8 hours, or overnight.
• Remove pork from bag and thread onto bamboo skewers that have soaked in water for 20 minutes (to prevent charring).
• Heat grill to high heat and grill skewers for 8-10 minutes, rotating during cooking, until cooked through.