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Sweet and Spicy Pork
Put on your favorite silk shirt and invite your friends over for
this classic Thai dish.
For the marinade:
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1/4 |
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cup lime juice |
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1/4 |
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cup pineapple juice |
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1/4 |
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cup chili oil |
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2-1/2 |
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tablespoons ground cumin |
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2 |
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tablespoons fish sauce |
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1 |
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tablespoon hot chili oil |
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1 |
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tablespoon minced garlic |
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1 |
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tablespoon minced ginger |
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1 |
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teaspoon salt |
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1 |
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teaspoon sugar |
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1/2 |
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teaspoon freshly ground black pepper |
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2 |
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pounds boneless pork shoulder, trimmed and cut into 1-1/2-inch
cubes or 2 whole pork tenderloins, about 1 pound each |
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Vegetable oil for brushing skewers |
In small bowl combine all marinade ingredients. Place pork in a resealable
plastic bag set in a shallow dish. Pour marinade mixture over pork; close
bag. Marinate in refrigerator 4 to 6 hours, turning occasionally to distribute
marinade.
Skewer pork cubes on six 10-inch skewers, leaving space between cubes.
Lightly brush skewers with oil and place in center of cooking grate.
Grill 10 to 12 minutes, turning once halfway through grilling time. (If
using pork tenderloins, place in center of cooking grate and grill 20
to 30 minutes until center is barely pink and internal temperature reaches
160ºF.)
Makes 6 servings.
Note: If using wooden skewers, soak in water 30 minutes before
using so ends wont burn during grilling.
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