Garlic Teriaki Pork Kebabs
You’re already getting busier now that spring is here, but imagine when school is out and your summer schedule begins!
Lots more time outside and less time in the kitchen. But it’s not all work. There’s plenty of fun to look forward to — like having friends over to enjoy a bonfire or cooking up a special recipe on the grill. Summer can be one of the most special times of the year.
We all need less social media “friends” and more real face-to-face connections in our life. It adds so much meaningful value.
That’s partly why I’m sharing this recipe. Quality food that’s prepared in an amazing way actually heals our bodies, providing the building blocks to make us less prone to disease and more vibrant in our day to day life. But wrapped up in the real food experience is the opportunity to enjoy that food with friends!
The recipe below was sourced from Shannon Hayes’ book, The Farmer And The Grill. Shannon’s cookbooks open up the world of grass-fed and pastured meats to anyone desiring a hands-on understanding. We recommend her work!
As you plan ahead for the summer, please consider using real food as a powerful tool to build up and edify those around you. This recipe seems to provide a rather “festive” way to do just that. Enjoy!
Garlic Teriaki Pork Kebabs
From pg 105, The Farmer and the Grill
- 1 cup frozen orange juice concentrate
- 6 cloves garlic, minced
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/4 cup rice wine or sherry
- 4 tablespoons sesame oil
- 2 tablespoons ginger, chopped
- 2-3 green peppers, cubed
- 1 cup pineapple, chunked
- 1 cup cherry tomatoes
- 2 onions, cut in wedges
- 2 pounds pork kebabs
- metal skewers, or bamboo skewers soaked 30 minutes or more in water
- Remove pork kebabs from the package and butterfly them by slicing almost through the center of each cube. This enables the marinade to more fully penetrate the meat.
- In a stainless-steel or other non-reactive bowl, whisk together the orange juice concentrate, garlic, soy sauce, honey, wine, 2 tablespoons of the sesame oil and ginger. Reserve 1/2 cup for glazing the vegetables, then add the pork to the remaining marinade. Stir to coat. Cover and refrigerate 4 hours or overnight, turning once or twice during the marinating period. Do not marinate longer than a day, or the meat will become mushy. Just before grilling, remove the meat from the marinade, spear it onto the skewers, then blot it dry. Spear the fruit and vegetables separately. Brush the kebabs with the remaining sesame oil. Allow everything to come to room temperature while you prepare the grill.
- Light the grill and allow it to warm with the lid down until it is hot. When it is fully warmed, you should be able to hold your hand 5 inches above the grate for no more than 2-3 seconds. If you are cooking with charcoal, you might need to layer the coals a bit higher than usual in order to achieve this temperature.
- Scrape the grate clean with a wire brush. Place all the skewers directly over the flame. Turn them one-quarter turn every three minutes, covering the grill between turns, until the meat is nicely browned. The total cooking time should be about 12 minutes. Serve the meat and vegetables with rice.
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