Question ID: 4000-440-0-2-3-4
Recipe Description
I got the idea for this recipe from the book "Making Sausage" by Warren Anderson. It's actually a combinations of two sausage recipes, minus the curing salt, and not grinding and stuffing the meat. Thanks to Warren for the inspiration! This is a great book for those who want to make sausages too!What you need:2 1\2 lbs. pork loin (mine was unexpectedly bone in)1\3 cup honey1\4 cup sugar1\4. cup sherry1\4 cup Yuzu Ponzu (this is a citrus infused soy sauce, regular soy can be used instead)1 tsp. red food coloring1 Tbsp sesame oil2 cloves garlic, crushed2 Tbsp fresh ground ginger2 Tbsp red chili paste1 tsp white pepper1 tsp Chinese 5 spicemy pictures show salt, but I did not add any because of the ponzu. It is salty enough for me.A note on measurements: The above measurements are a guideline, based on whats in the book. I do a lot of this to taste. I suggest you do the same. I added more sesame oil, five spice, and chili paste. I also put in a lot of ginger. Taste often and adjust to your liking. Tools:A sharp knifeCutting BoardMicro graterBowl with a lid, or large zip loc bagBamboo skewers (mine are 9" long and flat)
I used a pork loin end roast, and I got one that had a chunk of bone in it by mistake. I didn't catch this on the label when I picked it up. I cut out the bone, but left a lil meat on it for making a stock later on.When trimming meat, there are two kinds of connective tissue. One is fat, which in small doses is good as it adds moisture and flavor to the meat. The other is silver skin, which will be chewy, and hard to eat. Remove all the silver skin, and leave a lil fat for flavor. The amount you leave is up to you. This being a marinade, not a lot is needed in my opinion.Slice the trimmed meat into one inch cubes for the skewers. My last photo shows the bone, the scraps, and the diced meat. I got about 2 lbs. of meat after trimming.
Measure all the wet ingredients into a bowl, honey added last. This will make it easier for the honey to dissolve. Don't forget the red food coloring. It makes it look like Chinese BBQ pork! So cool!I then added the sugar and mixed it well to dissolve that too. I then used the edge of a spoon to peel the ginger. I grated the ginger with a microplane into the bowl. I crushed two cloves of garlic (skin on) with the flat side of the chefs knife. This makes it easy to peel. The peel comes right off after crushing them with the knife. I microplaned these into the marinade like the ginger. It was hard to hold though, and some big pieces got in there. I then added all the dry ingredients and mixed it well.A taste test let me know to add some more sesame oil, chili paste, and more five spice. Add the pork and mix well again. This needs to marinate for three days. Mix the marinade at least once a day.
After three days, drain and rinse the pork.While you're doing this, soak about 12 skewers in water. This helps keep them from burning on the grill. Pour the meat onto paper towels, and pat dry.Now, I made a grill just for kabobs, so I got these 9" flat bamboo skewers for my grill specifically. You can see how I made my Kabob Grill in one of my other instructables. It has 6" of space for cooking, so I have 1 1\2" on each side to support the kabob on my grill. I placed the meat evenly on the skewers, leaving the required 1 1\2" on each end. You can use any skewer you like, but I found that flat ones keep the food from rolling around.
Start by starting a chimney of charcoal. I use paper and paraffin wax. The coals aren't ready until the smoke disappears, and the top coals start to turn white. When they're ready, put them in the grill. It took about 20 minutes for the coals to get hot.I made this grill with kabobs in mind. I put foil on the edge of the grill to help with clean up. I spread the coals out evenly in one layer. Put the kabobs on the grill. The fire was hot so I used gloves when I was tending the fire.Turn the kabobs as they brown. I turned them a a few times each. The coals were hot, I could have let them burn down a little to control the heat better. The kabobs came out great regardless! They took about 5 minutes total to cook. The charcoal makes all the difference in the flavor.I hope you like this instructable! If you did, please vote. I would also like to know what you think about this, or if you have any questions, so let me know. Thanks for viewing!
Question & Answer
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