Ginger Chili Pork Kabobs

20 minutes to assemble
4 hours to overnight to marinate
6-8 minutes to grill
Serves 5-6 (10 -12 skewers)
Ginger Chili Pork Kabobs
20 minutes to assemble
4 hours to overnight to marinate
6-8 minutes to grill
Serves 5-6 (10 -12 skewers)
Ginger, Sweet Chili Sauce and sesame join together for the best of Thai and Korean flavors. This marinade complements pork and makes a nice dipping sauce as well.
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Ingredients

  • 1/2 cup Sweet Chili Sauce
  • 1/2 cup ginger preserves, sometimes called marmalade (not dry crystallized ginger candy)
  • 1/2 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 4 large cloves garlic
  • 4 scallions, minced and divided
  • 2 lbs pork loin, trimmed and cut into 1 inch cubes
  • Optional: 2 tablespoons sesame seeds and pineapple chunks

Directions

  1. Add Sweet Chili Sauce, ginger preserves (or marmalade), soy sauce, sesame oil, rice vinegar, garlic and 1/2 of scallions to a blender. Blend until smooth. Pour into a baking dish or zip lock bag and add pork. Stir or squish bag to make sure all meat is covered with marinade. Refrigerate 4 hours or overnight.
  2. Soak skewers in hot water one hour before grilling. One half hour before grilling take meat out of refrigerator and rest on counter. When ready to grill, thread 4 pieces of pork onto each skewer, add pineapple chunks if desired. Pour marinade into a small pan and bring to a boil. Simmer 5-7 minutes and set aside for a dipping sauce.
  3. Preheat grill to medium high. Just before grilling, oil grill grates using long tongs with a paper towel folded tight and soaked with oil. Lay skewers on grill and close lid. Turn every 2 minutes until well browned or internal temperature reaches 145°F on a meat thermometer (about 6-8 minutes). Place kabobs on platter and cover for 3 minutes.
  4. Uncover and sprinkle with remaining minced scallions, optional sesame seeds and a drizzle of dipping sauce.

In This Recipe

A Taste of Thai Sweet Chili Sauce
The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.
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Ginger Chili Pork Kabobs

Ginger, Sweet Chili Sauce and sesame join together for the best of Thai and Korean flavors. This marinade complements pork and makes a nice dipping sauce as well.
Ginger Chili Pork Kabobs

Time

20 minutes to assemble
4 hours to overnight to marinate
6-8 minutes to grill

Yield

Serves 5-6 (10 -12 skewers)

Ingredients

  1. 1/2 cup Sweet Chili Sauce
  2. 1/2 cup ginger preserves, sometimes called marmalade (not dry crystallized ginger candy)
  3. 1/2 cup soy sauce
  4. 2 tablespoons sesame oil
  5. 2 tablespoons rice vinegar
  6. 4 large cloves garlic
  7. 4 scallions, minced and divided
  8. 2 lbs pork loin, trimmed and cut into 1 inch cubes
  9. Optional: 2 tablespoons sesame seeds and pineapple chunks

Directions

  1. Add Sweet Chili Sauce, ginger preserves (or marmalade), soy sauce, sesame oil, rice vinegar, garlic and 1/2 of scallions to a blender. Blend until smooth. Pour into a baking dish or zip lock bag and add pork. Stir or squish bag to make sure all meat is covered with marinade. Refrigerate 4 hours or overnight.
  2. Soak skewers in hot water one hour before grilling. One half hour before grilling take meat out of refrigerator and rest on counter. When ready to grill, thread 4 pieces of pork onto each skewer, add pineapple chunks if desired. Pour marinade into a small pan and bring to a boil. Simmer 5-7 minutes and set aside for a dipping sauce.
  3. Preheat grill to medium high. Just before grilling, oil grill grates using long tongs with a paper towel folded tight and soaked with oil. Lay skewers on grill and close lid. Turn every 2 minutes until well browned or internal temperature reaches 145°F on a meat thermometer (about 6-8 minutes). Place kabobs on platter and cover for 3 minutes.
  4. Uncover and sprinkle with remaining minced scallions, optional sesame seeds and a drizzle of dipping sauce.
https://atasteofthai.com/thai-recipes/ginger-chili-pork-kabobs