Brine Cured Pork Kabobs With Jalapeños And Pineapple Recipes

Steps:

• Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl. Add pork, cover, and refrigerate for at least 4 hours or overnight. Drain, and set aside.
• Thread 4 cubes of pork, alternating with pineapple chunks and pepper halves, onto 8 skewers. Brush with glaze, and season with salt and pepper.
• Arrange skewers, off direct heat, on a hot grill. Grill, rotating skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until pork is cooked through but juicy in the center, about 12 minutes, depending on heat of grill. Pineapples and peppers should be soft and charred. Serve with choice of condiments.

Steps:

• In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.

Steps:

• Drain pineapple, reserving juice; refrigerate the pineapple. In a bowl, combine the pineapple juice, vinegar, brown sugar and pepper. Pour half of the marinade into a large resealable plastic bag; add the pork. Seal and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. On metal or soaked wooden skewers, alternately thread the pork, pineapple and pepper. Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

Steps:

• Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
• While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
• Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
• Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
• Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

Steps:

• Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

Steps:

• Mix first 3 ingredients in large bowl. Reserve 1/4 cup for later use. Add meat to remaining sauce; toss to coat. Refrigerate 15 min. to marinate.
• Heat grill to medium-high heat. Remove meat from marinade; discard marinade. Thread meat onto skewers alternately with pineapple, peppers and onions.
• Grill 12 to 14 min. or until meat is done, turning occasionally and brushing with reserved sauce.

Steps:

• Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl. Add the pork, cover, and refrigerate for at least 4 hours or overnight. Drain, and set aside.
• Thread 4 cubes of pork, alternating with pineapple chunks and pepper halves, onto 8 skewers. Brush with glaze, and season with salt and pepper.
• Arrange the skewers, off direct heat, on a hot grill. Grill, rotating the skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until the pork is cooked through but juicy in the center, about 12 minutes, depending on the heat of the grill. The pineapples and peppers should be soft and charred.
• Spicy Molasses Glaze
• Whisk the molasses, garlic, chiles, ginger, red pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.