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Asian Pork Kabobs

 Asian Pork Kabobs
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. —Trisha Kruse, Eagle, Idaho
4 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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


  • 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
  • meat is tender, turning occasionally and basting frequently with
  • reserved marinade. Yield: 4 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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Asian Pork Kabobs (continued)

Wine (continued)