Garlic Pepper Pork Skewers Recipes

Steps:

• Heat oil to medium-high; stir-fry garlic, dried chile, and pork, about 3-4 minutes until pork is nearly done.
• Add onions, ginger, bell pepper, and stir-fry 3 minutes.
• Add black pepper and remaining liquids and stir-fry another 1-2 minutes. Taste and adjust seasonings.
• Serve over white rice.

Steps:

• Cut pork into 1/8-inch-thick strips; place in non reactive dish.
• Prepare marinade : Combine all remaining ingredients except green onions in a small bowl.
• Pour marinade over pork; cover and refrigerate at least 1 hour or overnight.
• Thread pork slices ribbon style onto metal skewers (or bamboo skewers that have been soaked in water for 30 minutes), alternating pork with green onions.
• At this point, skewers can be tightly covered and refrigerated until grilling time.
• Grill over medium-hot heat about 3 minutes per side until no longer pink in center. Do not overcook.

Steps:

• Combine the brown sugar, garlic powder, onion powder, mango, and chipotle pepper in a food processor. Season with salt and pepper, then puree until smooth. Scrape the sauce into a bowl and add the pork, tossing to coat.
• Thread 6 wooden skewers with alternating pieces of pineapple and pork.
• Preheat a grill pan or outdoor grill to medium-high. Drizzle the skewers with oil and sprinkle with salt. Grill the skewers, rotating as needed and basting with any leftover mango sauce as you rotate, until the pork is cooked through and lightly charred at the edges, about 10 minutes. Serve hot.

Steps:

• Preheat a grill to medium. Butterfly the steak by cutting horizontally through the center until the two halves open flat. Cover with plastic wrap and pound it to about 1/4 inch thick. Cut into 3 equal rectangles.
• Lay out each steak rectangle. Season with 1 tablespoon steak seasoning. Lay a piece of the roasted red pepper along the bottom edge of each. Sprinkle each with 1/3 cup cheese. Starting at the bottom edge, roll each rectangle into a tight log. Place the 3 rolls parallel to one another. Pierce the 3 rolls with 6 evenly spaced skewers so each skewer goes through the center of all rolls. Slice the rolls between the skewers to make 6 skewers with 3 pieces on each. Season with the remaining 1 tablespoon steak seasoning.
• Make the spicy yogurt sauce: Combine the steak seasoning, yogurt, hot sauce, Worcestershire sauce and parsley in a bowl.
• Brush the grill grates with the canola oil. Grill the skewers for 3 minutes on all sides. Serve with the sauce. Photograph by Antonis Achilleos

Steps:

• Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.
• Transfer pork to a mixing bowl and add garlic, onion, brown sugar, salt, pepper, paprika, cumin, and cayenne. Mix with your hands until thoroughly combined.
• Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight.
• Preheat an charcoal grill for medium-high heat and lightly oil the grate.
• Weave pork slices on metal skewers, folding the longer pieces in half as you go. Slices should be pressed snugly together as you build the skewer.
• Grill skewers over the hot charcoal until browned and no longer pink, turning frequently, about 30 minutes. Brush on barbecue sauce and turn skewers several times so the sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Serve immediately.

Steps:

• Place cut pork shoulder in a gallon sized resealable bag.
• In a mixing bowl, whisk together minced garlic, soy sauce, lime juice, ketchup, brown sugar, salt, pepper and ginger ale.
• Pour marinade in the bag over pork.
• Seal bag and place in the refrigerator for 4-8 hours, or overnight.
• Remove pork from bag and thread onto bamboo skewers that have soaked in water for 20 minutes (to prevent charring).
• Heat grill to high heat and grill skewers for 8-10 minutes, rotating during cooking, until cooked through.

Steps:

• Stir the stock, cornstarch, brown sugar, ketchup and vinegar in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
• Thread alternately the pork, mushrooms and onion onto 4 skewers.
• Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer.
• Heat the remaining stock mixture over medium heat to a boil. Serve with the kabobs and rice.

Steps:

• Brine pork belly:
• Bring brine ingredients to a boil in a 6-quart pot, then simmer, uncovered, 20 minutes. 3Cool brine to room temperature, then chill until cold, about 3 hours, and up to 3 days.
• Cover pork belly with brine in a large heavy roasting pan, then chill 24 hours.
• Remove pork belly from brine, discarding brine, and rinse under cold water. Pat pork belly dry. Wash and dry roasting pan.
• Braise pork belly:
• Preheat oven to 225°F with rack in middle.
• Straddle roasting pan across 2 burners and heat oil over medium-high heat until it shimmers, then cook onion, garlic, and shallots, stirring occasionally, until golden, about 5 minutes. Add stock and bring to a boil, scraping up brown bits. Add pork belly and remove from heat.
• Cover roasting pan tightly with foil and braise in oven until pork belly is very tender, 3 1/2 to 4 1/2 hours.
• Remove pork belly (reserve braising liquid for another use) and cool to room temperature.
• Wrap tightly in several layers of plastic wrap and chill, pressed between 2 baking sheets with a weight (such as four 28-ounces cans) on top, 12 to 24 hours.
• Make chile sauce:
• Purée all sauce ingredients with 1 1/2 teaspoons salt in a blender.
• Skewer pork belly:
• Bring pork belly to room temperature, about 30 minutes. Cut lengthwise into 1-inch strips, then cut each strip crosswise into 1/3-inch-wide pieces. Thread each piece onto a skewer and brush with some of chile sauce.
• Prepare grill:
• If using a charcoal grill, open vents on bottom and light a large chimney starter full of charcoal (preferably hardwood), then dump coals out across bottom rack, leaving a space free of coals on one side of grill equal to size of pork belly, where it can be moved in case of flare-ups. When charcoal turns grayish white, the grill will be at its hottest and will then begin to cool off. Grill is ready when you can hold your hand 5 inches above grill rack directly over coals for just 3 to 4 seconds (medium-hot). If using a gas grill, preheat all burners on high 10 minutes, then adjust heat to medium-high.
• Grill pork belly:
• Oil grill rack, then grill pork belly, turning occasionally and basting with chile sauce once more, until well browned on all sides, 3 to 4 minutes total. Brush with more chile sauce.