Asian Pork Kabobs Recipe

5 5 7
Asian Pork Kabobs Recipe
Asian Pork Kabobs Recipe photo by Taste of Home
Publisher Photo

Asian Pork Kabobs Recipe

Read Reviews
5 5 7
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
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 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. 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.
Originally published as Asian Pork Kabobs in Country Woman July/August 2006, p43

  • 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
  1. In a 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.
  2. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.
  3. 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.
Originally published as Asian Pork Kabobs in Country Woman July/August 2006, p43

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Reviews forAsian Pork Kabobs

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habenaroman User ID: 7905288 227551
Reviewed Jun. 7, 2015

"Very good."

MY REVIEW
MOTCook User ID: 7688063 158115
Reviewed Jun. 24, 2014

"The marinade needed a little more zip to it."

MY REVIEW
JANENOV46 User ID: 3295323 92433
Reviewed Jul. 9, 2013

"We did these for our 4th of July get together and loved them. We especially like the flavors of this Asian inspired dish and will be making this again."

MY REVIEW
Carol39110 User ID: 1932804 143688
Reviewed Jun. 7, 2011

"This is fantastic. The first time, I did not cube the tenderloins and it was very good. This time, I cubed and made kabobs and we LOVE it. I marinate at least 24 hours."

MY REVIEW
yummy7 User ID: 4358876 92432
Reviewed Sep. 3, 2009

"You can always make these leaving out the heat if they are too spicy for your liking!

Omit the Asian hot chile sauce/or hot pepper sauce. You can also replace the teriyaki with worscestershire, or your favorite bbq sauce, or use the toasted sesame oil for additional flavor! You can use Trader Joe's yellow curry sauce and add some orange juice, even a 1/8 cup of peanut butter~~Be creative and adjust to your taste buds!!"

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