Thai Inspired Pork Kabobs Recipes

THAI-STYLE GRILLED PORK SKEWERS (MOO PING) RECIPE

Steps:

• In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using), and stir until palm sugar is dissolved. Set aside.
• Freeze pork for 15 minutes and up to 30 minutes (partially freezing the pork makes it easier to slice). Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.
• Combine pork and marinade in a large bowl, and toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours, and up to 36 hours.
• Thread one piece of pork onto a skewer, piercing it through twice to secure it, then pushing meat tightly together like an accordion. Continue threading pork onto skewer, making sure meat is tightly bunched together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining pork.
• Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.

ASIAN PORK KABOBS

Steps:

• In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and chili sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper., Grill kabobs, covered, over medium heat for 10-15 minutes or until meat is tender, turning occasionally and basting frequently with reserved marinade.

THAI PORK SATAY

Steps:

• In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
• Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
• Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.

PORK KABOBS

Steps:

• In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.

THAI-STYLE GROUND PORK SKEWERS

Steps:

• Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.
• Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.

THAI COCONUT PORK KABOBS

Steps:

• Cut the pork tenderloin into 2 inch thick pieces and place in a large bowl.
• Toss with the Badia Complete seasoning and let sit while you put together the marinade.
• Combine the marinade ingredients in a large sealable bag or a glass dish. Reserve 1/2 cup of the marinade and set aside for basting the kabobs.
• Add the seasoned pork to the marinade and toss to coat the pork completely.
• Cover and refrigerate for at least 8 hours or up to overnight.
• Remove the pork from the marinade draining off most of the excess, you can even set them on paper towels to dry them off before you skewer them, dividing onto 8 skewers.
• Preheat your grill to medium-high heat.
• Oil you grill grates or spray with a non-stick spray then place on the kabobs. Grill for 3-4 minutes, then turn and baste with the reserved marinade.
• Keep turning every 3-4 minutes and basting until you've reached a total cooking time of 15-18 minutes.
• Remove the kabobs from the grill and place on a platter.
• Serve the kabobs on the lettuce leave and garnish with the peanuts and scallions.

THAI INSPIRED PORK KABOBS

Steps:

• *If hot chili oil is not available, combine 2 teaspoons vegetable oil and 1/2 teaspoon red pepper flakes in small microwavable cup. Microwave at HIGH 30 to 45 seconds. Let stand 5 minutes to allow flavor to develop.
• Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
• Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch-thick slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.
• To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
• Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.
• Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is no longer pink in center, turning halfway through grilling time.
• Serve with rice and reserved dipping sauce.

PORK KABOBS THAI STYLE

Steps:

• Combine first 8 ingredients (EXCEPT CHOPS) TO MAKE THE SAUCE.
• Pour half of the sauce in a zip lock bag and add the pork chunks.
• Marine for 24 hours.
• In another zip lock bag, add the rest of the sauce and add the rest of the ingredients and marine 24 hours also.
• Next day fill the kabobs with meat and alternating with vegetables and pineapple etc.
• Follow your discretion for the BBQ.