Emily's Pork Kabobs
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
Easy, fast, great flavor. Make sure to use pork with nice marbling so they result is not too dry.
  • 4-6 pounds pork chops
  • ¾ cup sugar
  • ½ cup soy sauce
  • 3 tablespoons Hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced garlic
  1. Trim the fat off of the chops and then cut into bite size pieces. In a medium size bowl combine the marinade ingredients. Put the pieces of pork in a zip-lock bag and then add the marinade. Squish the bag around to distribute the marinade and then place in the fridge for at least one hour.
  2. Thread the pork pieces on skewers and reserve the extra marinade. Let the pork come to room temperature by keeping the pork out for about twenty minutes.
  3. Pour the excess marinade into a small pot and cook the marinade over medium heat. Let it come to a boil and then boil for one minute. (I even boil it longer because raw pork makes me irrationally nervous.)
  4. Grill the kabobs over medium heat, basting with the excess marinade until the outside is dark brown and the inside is fully cooked. All juices should run clear. I like to reserve a bit of the marinade to serve with the meat on the side. Kids seem to like it dumped over their rice.
  5. This is perfect with grilled pineapple or vegetable skewers.
Recipe by Culinary Mamas at http://culinarymamas.com/emilys-pork-kabobs/