Mighty Meaty

Soy, honey and peanut butter pork kebobs

All-meat kebobs are great. But when the meat is threaded alternately with vegetables and fruits, the contrast in texture, flavor and color turns a simple kebob into eye candy party fare. In this recipe, pork cubes marinated in a mixture of soy sauce, lemon juice, chilies, honey and peanut butter were combined with diced pineapples and bell peppers, onion wedges and fresh mushrooms. Serve with rice as a main dish or serve as finger food for a cocktail party.

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Unlike large pieces of meat (i.e., steaks and shops) which are best allowed to rest before serving, kebobs are best served as soon as they are off the grill. If you intend to serve these kebobs for a party, it isn’t a good idea to grill them hours before the guests are expected. Rather, start grilling after your guests have arrived. That way, the kebobs get served while hot and juicy.

Adapted from Tasty Kitchen blog’s Thai honey peanut chicken.

Ingredients

  • 400 g. of pork, cut into one-inch cubes
    a small can of pineapple slices
    2 large bell peppers
    1 large white onion
    2 fresh medium-sized eryngii (king oyster) mushrooms, or substitute your preferred variety of mushroom
    bamboo skewers (cocktail size)

    For the marinade:

    1/4 c. of light soy sauce (I used Kikkoman)
    3 Thai chilies, chopped (or substitute 2 bird’s eye chilies)
    1/4 c. of smooth peanut butter
    2 tsps. of patis (fish sauce)
    juice of half a lemon
    4 tbsps. of honey

Instructions

  1. If grilling over live coals, soak the bamboo skewers for at least 30 minutes.

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    In a bowl, mix together all the ingredients for the marinade. Add the pork. Mix well. Cover and keep in the fridge for at least 30 minutes, stirring every 10 minutes or so.

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    Cut the onion, bell peppers and pineapples into roughly the same size as the pork.

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    Wipe or brush the mushrooms lightly.

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    Cut the mushrooms into one-inch cubes.

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    Thread the pork, onion, bell peppers and mushrooms with the bamboo skewers. Grill over medium-high heat, about four minutes per side, or until the meat is cooked through (but not dry) and nicely charred in places. You can brush the kabobs with the remaining marinade while grilling.

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    Serve the kebobs straight off the grill.

Cooking time (duration): 60

Number of servings (yield): 18 kebobs

Meal type: supper

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