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
Ingredients:

• 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

Directions:
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.