Grilled Pork Skewers With Smoked Red Curry Bbq Sauce Recipes

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:

• Soak wooden skewers 30-45 minutes.
• Preheat ~ ignite ~ light -- fire up your GRILL!
• In a medium-sized saucepan, combine all BBQ sauce ingredients. Cook over medium heat until it starts bubbling, then reduce to simmer. It will thicken into a barbecue sauce consistency - then you can turn off the heat.
• Put pork and onion in a bowl; drizzle with olive oil and sprinkle with salt and pepper to season; stir until all is coated.
• Assemble skewers: alternating pineapple, red onion then grilled pork. Each skewer will have approximately two large pieces of each.
• Grill all until done, turning (carefully) several times to make sure everything gets browned. Before removing from the grill, cut open one of the larger pieces of pork to make sure there's no pink remaining inside.
• Drizzle with sauce and serve!

Steps:

• Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
• Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.
• Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

Steps:

• Bring coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil in a medium saucepan, stirring occasionally; reduce heat and simmer until sauce is bubbling and flavors have melded, 10-15 minutes. Transfer to a large bowl; let cool slightly, then stir in condensed milk. Taste sauce; it should be sweet, salty, and peppery. Season with salt and pepper if needed. Add pork and toss, massaging meat with your hands. Cover and chill 1 hour.
• Prepare grill for medium-high heat. Thread a piece of fatback onto middle of each skewer, then thread on a piece of pork so one end of pork touches fat and other is at pointy end of skewer. Grill, turning occasionally, until lightly charred and cooked through, about 4 minutes.

Steps:

• In a blender, combine everything except the pork and lime wedge garnish; process to a smooth paste.
• Place about 1/2 the mixture in a large bowl, reserving the rest for a dipping sauce.
• Cut pork into 1 inch cubes and combine with the peanut butter mixture in the bowl; toss to coat.
• Place the meat on skewers, begin sure not to crowd.
• Grill pork until browned on all sides, about 5 to 8 minutes in total.
• Serve with dipping sauce and lime wedges.