Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Grill or smoker
- Skewers
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, ketchup, hoisin sauce, honey, garlic powder, onion powder, paprika, black pepper, cayenne pepper, and vegetable oil.
2. Add pork cubes to the bowl and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat grill or smoker to medium-high heat.
4. Thread pork cubes onto skewers, leaving a little space between each piece.
5. Grill skewers for 10-12 minutes, turning occasionally, until pork is cooked through and slightly charred.
6. Remove skewers from grill and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or smoker temperature: Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 32g
Protein: 28g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or tenderloin.
- Rice vinegar can be substituted with apple cider vinegar.
- Hoisin sauce can be substituted with oyster sauce.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add chopped scallions or cilantro to the marinade for added flavor.
- Use chicken or beef instead of pork.
- Add pineapple chunks to the skewers for a sweet and savory twist.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overcrowd the skewers to ensure even cooking.
- Baste the skewers with the marinade while grilling for extra flavor.
Storage instructions:
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pork in the microwave or on the grill until heated through.
Presentation ideas:
Serve skewers on a platter with a side of rice and steamed vegetables.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Coleslaw
Troubleshooting advice:
- If the pork is not cooked through, continue grilling until it reaches an internal temperature of 145°F.
- If the pork is drying out on the grill, baste it with the marinade more frequently.
Food safety advice:
- Always cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination.
Food history:
Korlan-style barbecue pork is a popular dish in the Philippines, where it is often served at family gatherings and special occasions.
Flavor profiles:
Sweet, savory, and slightly spicy.
Serving suggestions:
Serve hot off the grill with a side of rice and steamed vegetables.
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