Ingredients with Measurements:
- 1 lb pork loin, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- Salt and pepper, to taste
- Skewers
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, vegetable oil, sesame oil, minced garlic, and minced ginger. Season with salt and pepper to taste.
2. Add pork cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread pork cubes, red and green bell pepper, onion, and zucchini onto skewers, alternating between pork and vegetables.
5. Brush skewers with remaining marinade.
6. Grill skewers for 10-12 minutes, turning occasionally, until pork is cooked through and vegetables are tender.
7. Remove skewers from grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Marinade time: 30 minutes to 4 hours
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 16g
- Saturated fat: 3g
- Cholesterol: 75mg
- Sodium: 1300mg
- Total carbohydrates: 24g
- Dietary fiber: 3g
- Sugars: 17g
- Protein: 28g
Substitutions for ingredients:
- Pork loin can be substituted with chicken breast or beef sirloin.
- Red and green bell pepper can be substituted with other vegetables such as mushrooms, cherry tomatoes, or eggplant.
- Hoisin sauce can be substituted with oyster sauce or barbecue sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Sesame oil can be substituted with peanut oil or vegetable oil.
Variations:
- Add pineapple chunks to the skewers for a sweet and tangy flavor.
- Use shrimp instead of pork for a seafood version of the skewers.
- Make a vegetarian version by using tofu or tempeh instead of pork.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Cut vegetables and pork into similar sizes to ensure even cooking.
- Brush skewers with marinade frequently while grilling for extra flavor.
- Serve skewers with additional hoisin sauce or soy sauce for dipping.
Storage instructions:
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Skewers can be reheated in the microwave or oven until heated through.
Presentation ideas:
- Arrange skewers on a platter and garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve skewers with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Stir-fried vegetables
- Asian slaw
- Egg rolls
- Fried rice
Troubleshooting advice:
- If pork is not cooked through, continue grilling for an additional 2-3 minutes.
- If vegetables are burning on the grill, move them to a cooler part of the grill or reduce heat.
Food safety advice:
- Marinate pork in the refrigerator and discard any leftover marinade that has come into contact with raw meat.
- Use a meat thermometer to ensure pork is cooked to an internal temperature of 145°F.
Food history:
- Peking pork is a popular dish in Chinese cuisine, typically made with thin slices of pork belly that are roasted until crispy and served with pancakes, scallions, and hoisin sauce. This recipe puts a twist on the classic dish by using pork loin and grilling it on skewers with vegetables.
Flavor profiles:
- Sweet, savory, tangy
Serving suggestions:
- Serve skewers as an appetizer or main dish at a summer barbecue or Asian-themed dinner party.
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Region: Chinese