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Asian Pork Kabobs Recipe

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Sweet and tangy, these kabobs have a delicious kick, thanks to the hot pepper sauce. My recipe can be adapted to add your favorite vegetables. It's great with rice and a fresh salad.

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4 Servings
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

1/4 cup teriyaki sauce
2 tablespoons balsamic vinegar
2 tablespoons sesame oil
2 tablespoons honey
2 teaspoons sriracha Asian hot chili sauce or 1 teaspoon hot pepper sauce
1 pound pork tenderloin, cut into 1-inch cubes
1 medium onion, quartered
1 medium sweet red pepper, cut into 2-inch pieces

Directions

In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and hot pepper sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.
Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning occasionally and basting frequently with reserved marinade. Yield: 4 servings.

Asian Pork Kabobs published in Country Woman July/August 2006, p43

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Reviews for Asian Pork Kabobs (2)

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