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MALAYSIAN PORK KABOBS
Many years ago, my hairdresser named Alexis took me water-skiing with a group of friends, and a young lady from Malaysia brought these for everybody. She never gave me the recipe, but this is as close as I can come to the hot-sweet taste of those wonderful little skewers! (These can be pretty "hot"---feel free to tone down the chile powder.)
Serves: 6 as hors d'eouvres or 2 as entrèe
Preparation Time: 30 minutes
2/3 pound lean boneless pork -- cut in 1" cubes
3 tablespoons Soy sauce
2 tablespoons Lime juice
1 tablespoon Vegetable oil
1 teaspoon Maggi Seasoning
2 cloves Garlic -- minced
1 tablespoon pure Hot Chile Powder (Chile de Arbol)
1 teaspoon Red Pepper flakes
1/2 teaspoon Salt
1/4 teaspoon Pepper
Place pork cubes into medium sealable plastic bag. In a small bowl, combine remaining ingredients; whisk until well blended and pour over pork. Seal; toss to coat well. Refrigerate from 8-24 hours, tossing occasionally to keep pork well-coated.
Soak 6 wooden skewers in cold water 1 hour. Thread pork cubes onto skewers. (Cut Green Peppers and Onions may be added and threaded alternately with pork to increase the number of servings if needed.)
TO GRILL: Grill over hot coals 7-8 minutes, turning and brushing with marinade twice. Serve immediately.
TO BROIL: Place skewers on greased rack in broiler pan; broil 4" from heat 8-10 minutes, turning once.
Serving Ideas : Serve with Fried Rice and Asian cucumber salad

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved