Shelly's Recipe

SKEWERED MAUI GINGER PORK

Category: Roasts/Tenderloin - Beef

1/2 cup soy sauce
2/3 cup water
1/2 cup chopped onion
1/4 cup dry sherry
1 (2 inch) piece ginger root, peeled and sliced
1 clove garlic, crushed
1 tbsp cornstarch
2 tbsp water
2 pork tenderloins, trimmed and cut into 1 inch cubes (about 1 1/2 lbs)
1 tbsp sugar

Marinade: combine the first 6 ingredients in a saucepan. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for about 20 minutes. Add combined cornstarch and water to the marinade. Cook and stir until sauce thickened. Strain and cool, discarding solids.

Marinade pork cubes in a bowl and pour the cooled marinade over the pork. Cover and refrigerate 2-4 hours, stirring occasionally. Drain pork thoroughly in a colander, allowing marinade to drain into a small saucepan. Reserve marinade.

Thread pork onto 4 (15 inch) flat metal skewers. Grill, for 35 minutes or until pork is no longer pink. Turn pork every 5 minutes. Transfer to a serving platter.

Meanwhile, add sugar to the marinade in a saucepan. Bring to a boil. Cook and stir 2 minutes. Brush pork with marinade and serves. Serves 4