A Southern Grace: charred, i'm sure

June 15, 2017

charred, i'm sure


Grilled pork kebabs. Pork has always been runner-up to chicken on my list of preferred proteins...until now.

We're getting to be more adventurous with our grilling lately. We used to stick to burgers and hot dogs (and corn), but we've moved into chicken, beef, and pork territory now. These kebabs mark the first attempt at pork, and there's no question we'll be doing it again, and soon!

The meat was so juicy and flavorful, and the bit of char was perfect. I can't say why I love the flavor of flame-burnt food, but I absolutely do! This method comes from ATK and involves letting the meat sit in salt for a bit before being coated in a spicy paste and grilled just long enough to be done but still succulent. I don't think they add veggies to their skewers, but I couldn't resist stabbing a pepper and some tomatoes from our garden (plus an onion) as well.

I don't have five-spice powder in my cabinet, but I looked up the components and sort of threw together a few of them in equal proportions. Even though I don't know what five-spice powder tastes like, the blend I made was pretty darn delicious!

This one goes into the keeper file, folks--I can't sing its praises enough! Perfect for a Father's Day feast, am I right?

Skewered Pig
Adapted slightly from this recipe
(printable recipe)
Serves 3-4
  • 1 (12- to 16-ounce) pork tenderloin, trimmed and cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cornstarch
  • Pinch each of cloves, ginger, and fennel seed
  • 2-1/2 tablespoons hoisin sauce
  • 1 bell pepper, cored, seeded, and chopped into 1-inch chunks
  • 1 onion, peeled and chopped into 1-inch chunks
  • 4-6 small tomatoes
Toss the chunks of pork and salt together in large bowl and let sit for 20 minutes.
Meanwhile, whisk the spices, powders, and cornstarch together in bowl.
Add hoisin to this mixture and stir to combine. Set aside 1 tablespoon hoisin mixture.
Add remaining hoisin mixture and the veggies to the bowl with the pork and toss to coat.
Thread pork onto four 12-inch metal skewers, alternating with the veggies.
Spray both sides of meat generously with oil spray.
Turn all burners of your gas grill to high, cover, and heat grill until hot, about 15 minutes.
Clean and oil cooking grate.
Place skewers on hotter side of grill and grill until well charred, 3 to 4 minutes.
Flip skewers, brush with reserved hoisin mixture, and continue to grill until second side is well charred and meat registers 140 degrees, 3 to 4 minutes longer.
Transfer to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes before devouring.


Angie's Recipes said...

wow those pork tenderloin pieces are looking so tender and juicy. Love that you have combined the spices with hoisin sauce to make the marinade..which I think, would be just as perfect as a stirfry sauce too.

Tania | My kitchen stories said...

This does look totally delicious and its making me hungry!

Agness of Run Agness Run said...

This makes a perfect lunch idea! Great recipe!

Big Rigs 'n Lil' Cookies said...

We've been getting into a bit of a rut with our grilling. This would get things rolling again. Hoisin going on the shopping list!

Alicia Foodycat said...

Grilled pork like this is so good! I think the thing that puts a lot of people off is that if pork is lean it's woolly and hard but the fat that makes it good is scary. But when you grill the fat melts off leaving protein of wonder!

**** April **** said...

You had me at the title! That just made me giggle so I had to click the link! Looks delish!

Gloria Baker said...

really I loved these Grace!!

Cheri Savory Spoon said...

Love how you spiced these up Grace, they are perfect for fathers day!!!

Unknown said...

You made me hungry. This looks superb. yum yum :)

Inger @ Art of Natural Living said...

I love pork! Don't think I've ever done it in kabobs--probably a holdover from the days when you had to get pork cooked completely through. On my list!

Pam said...

I love pork. They look perfect!

Food Gal said...

There is something to be said for a bit of char to add unmistakable depth of smokiness. I think that's why we all love to grill in the summer -- it just makes food taste better. ;)

Katerina said...

They look incredibly juicy and tender! I wish I had one right now!

Unknown said...

This looks perfect. Such a delicious dish. You made me hungry. Yum Yum :)

Anonymous said...

OMG! it looks so delicious!

Bu aren't you using some tool to generate recipe cards for your recipes?
Here is a good one with nice features: http://www.recipesgenerator.com

lisa is cooking said...

I love grilling kebabs! And, this spice mix sounds great for them.

Congratulations again on your new arrival! Can't wait to see lots of photos.

Adina said...

I made very similar kebabs just last week, quite adventureous for me as well, I normally stick to sausages and steaks. They were delicious, so I know that yours are great too. :)

Gerlinde de Broekert said...

Summer is for grilling and my husband loves to do it. I have to give him this recipe.