1 2 inch piece of ginger peeled and roughly chopped
1 clove of garlic roughly chopped
3 T vegetable oil, plus more for brushing
1 T packed brown light brown sugar
1/4 c plus 2 T soy sauce
1 t chinese five spice powder
kosher salt and freshly ground pepper
2 pork tenderlions ( about 1 1/2 pounds total ) trimmed and cut into 1 1/2 to 2 inch pieces
1/4 c rice vinegar ( not seasoned)
1 t toasted sesame oil
Instructions
Soak 12 long wooden skewers in water at least 30 minutes.
Toast the cumin seeds in a small skillet over medium heat,
swirling the pan until slightly golden about 4 minutes,
transfer to plate.
Combine the 3 chopped scallions, jap, ginger, garlic, the five
spice powder, 3/4 t salt and 1/2 t pepper in a food processor
and pulse once or twice until a paste forms, add the toasted
cumin seeds, pulse once or twice to crack them slightly.
Lightly season the pork with salt and pepper rub with about 3
quarters of the cumin paste. Cover with plastic wrap and
refrigerate at least 30 or up to 1 hr.
meanwhile make the sauce, combine 1 t of the remaining
cumin paste , the remaining water in a small bowl, stir in the
sliced scallions and set aside,
Preheat grill to medium, combine the remaining cumin paste
and 2 T veggie oil in a small bowl, set aside for basting.
Generously brush the grill with oil, Thread 3 to 4 pieces of
pork on each skewer and brush with veggie oil, grill the
kebabs turning until marked all over 6 to 9 minutes basting
with cumin oil mixture during the last few minutes, let rest for
5 minutes
drizzle with sauce
Originally Submitted
2/11/2016
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