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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
1 boneless pork loin roast (2 1/2 lbs)
6 cloves garlic -- finely minced
1/3 cup fresh lime juice
3 tbsp brown sugar and soy sauce
2 tbsp vegetable oil
2 tsp ground black pepper
1/4 tsp ground red (cayenne) pepper
8 green onions -- cut in 2 inch pieces, optional
Cutting crosswise, cut about 1 pound off roast; cut this pound crosswise into six 1/2-inch-thick chops. Set aside in 9-by-13-by-2-inch dish. Stand remaining 1 1/2 pound roast on end; cut roast in half, slicing down, across width and cutting lengthwise to make 2 wide slabs. Cut each slab across grain into 1/8-inch-thick slices; place in dish with chops.
In medium bowl, combine garlic, lime juice, sugar, soy sauce, oil, black pepper and red pepper. Spoon mixture over each pork chop and each pork slice; cover and refrigerate at least 1 hour or overnight. Thread pork slices, ribbon style, onto 4 to 6 (12- to 14-inch) metal skewers, alternating pork with green onion pieces. Grill skewers and chops over medium-hot briquettes about 3 minutes per side or until no longer pink in center. Chops may require 1 to 2 minutes longer. Do not overcook. Remove skewers; serve pork slices immediately.
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GARLIC-PEPPER SKEWERED PORK
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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
1 boneless pork loin roast (2 1/2 lbs)
6 cloves garlic -- finely minced
1/3 cup fresh lime juice
3 tbsp brown sugar and soy sauce
2 tbsp vegetable oil
2 tsp ground black pepper
1/4 tsp ground red (cayenne) pepper
8 green onions -- cut in 2 inch pieces, optional
Cutting crosswise, cut about 1 pound off roast; cut this pound crosswise into six 1/2-inch-thick chops. Set aside in 9-by-13-by-2-inch dish. Stand remaining 1 1/2 pound roast on end; cut roast in half, slicing down, across width and cutting lengthwise to make 2 wide slabs. Cut each slab across grain into 1/8-inch-thick slices; place in dish with chops.
In medium bowl, combine garlic, lime juice, sugar, soy sauce, oil, black pepper and red pepper. Spoon mixture over each pork chop and each pork slice; cover and refrigerate at least 1 hour or overnight. Thread pork slices, ribbon style, onto 4 to 6 (12- to 14-inch) metal skewers, alternating pork with green onion pieces. Grill skewers and chops over medium-hot briquettes about 3 minutes per side or until no longer pink in center. Chops may require 1 to 2 minutes longer. Do not overcook. Remove skewers; serve pork slices immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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