Chinese pork kebabs

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Chinese kebabs on wooden skewers are one of the most popular Asian takeout dishes. Follow this simple step-by-step recipe and you'll be able to recreate these kebabs at home. These kebabs are prepared using tender pork tenderloin, which cooks as quickly as the accompanying vegetables. A special marinade of soy sauce and spiced vermouth gives these kebabs their distinctive flavor. Use some of this marinade to brush the kebabs on the grill. Thread the skewers along with the meat, along with small corn on the cob, water chestnuts, snap peas, bell pepper, and orange. Grilled orange is simply delicious! Drizzle it over the kebabs or enjoy it at the very end as a light dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinade and sauce

5 cm ginger root, finely grated
1 large clove of garlic, finely grated
1/4 cup soy sauce
1/4 cup dry white vermouth
2 tbsp. l. rice vinegar
2 tablespoons dark sesame oil
1 tbsp. sugar
0.5 cup hoisin sauce

Shish kebabs

700 g pork tenderloin, cut into 2.5 cm pieces.
1 cup snow peas (about 110 g)
1 can (220g) canned chopped water chestnuts, drained
2 small sweet red peppers, halved, seeded and cut into 2.5cm pieces.
1 can (425g) small corn on the cob, drained and halved
Half a Navelina orange, cut into 4 wedges, then cut the wedges in half
2 tbsp vegetable oil + extra for greasing the grill grate
Special equipment: 8 skewers, 20 cm long.

Iced tea

2 bags of black tea
1 liter of boiling water
Ice
Sugar or sweetener

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, pork tenderloin, water nut, corn, Oranges, hoisin sauce, vermouth, rice vinegar, ginger root, sesame oil

Cooking the dish according to the recipe:

Marinade and sauce:

In a measuring cup, combine the ginger, garlic, soy sauce, vermouth, vinegar, sesame oil, and sugar. Transfer 1/4 cup of the marinade to a small bowl, add the hoisin sauce, and set aside.
Shish kebabs:

Combine the remaining marinade in a medium bowl with the pork, cover and refrigerate for 30 minutes.

Carefully thread 1 piece of pork onto a skewer, 1 snow pea pod folded over a water chestnut slice (the pod will split on one side, but will help hold the nut), a slice of red pepper, and a slice of corn; repeat twice, finishing with an orange slice, skin-side down. Repeat with the remaining skewers and ingredients.

Preheat the grill to medium-high heat. Brush the kebabs with vegetable oil and season with salt and black pepper. Lightly oil the grill grate. Grill the kebabs until the pork is cooked through and an instant-read thermometer inserted into the grill registers 140°F (60°C), 7-8 minutes per side. Brush the kebabs with the sauce and continue grilling until the marinade caramelizes, about 1 minute.
Iced tea:

Pour boiling water into a 2-liter heat-resistant glass pitcher and add tea bags. Let steep for 3-5 minutes. Remove the bags, add sweetener, and stir. Add 900 g of ice (6 cups) and refrigerate until ready to use.