Hoisin Bbq Pork Kebabs With Lemongrass Skewers Recipes

HOISIN-GLAZED PORK AND VEGGIE SKEWERS

Steps:

• For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, sesame oil, vinegar and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting "mop" aside.
• For the kebabs: Toss the remaining marinade with the pork in a medium bowl, then cover and chill in the refrigerator for 30 minutes.
• Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
• Prepare a grill for cooking over medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer inserted into the center of a piece registers 140 degrees F, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the mop caramelizes, about 1 minute. Serve with iced tea.
• For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.

HOISIN BBQ PORK KEBABS WITH LEMONGRASS SKEWERS

Steps:

• Whisk together the hoisin sauce, ginger, garlic, sake, honey and chili garlic sauce in a bowl. Set aside.
• Trim the pork tenderloin of any connective tissue and slice it lengthwise into 6 strips.
• Remove the dry outer leaves of the lemongrass stalk and trim into 6-8" lengths.
• Thread pork strips onto lemongrass stalks, accordion-style. Using the tip of a sharp knife to make small cuts will make this task easier. Season with salt and pepper.
• Sear in a grill pan or on a grill over high heat until browned, about 4 minutes. Turn skewers over and baste with hoisin mixture and cook 2 minutes more. Turn and baste again. Continue to grill until pork is cooked through and sauce is slightly carmelized.
• Garnish with sesame seeds.

HOISIN-GLAZED PORK KABOBS

Steps:

• Combine hoisin sauce, ketchup, chili,green onion, and ginger; set aside.
• Season pork cubes with pepper. Thread pork and pineapple onto skewers; grill over direct heat for about 4 minutes, turn and glaze with hoisin mixture. Continue cooking on grill until pork browns, about 8-10 minutes total cooking time.