KOREAN PORK SKEWERS

Chris T.

By
@chrisb64

These past few weeks I have been planning and testing recipes for a few get togethers I am having and/or going to...I tried this recipe that I found in a usa week paper is very good...we had them last night with some basmati rice for dinner and I am already wanting them again and also thinking I could use chicken or beef.


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Comments:

Serves:

about 30 appetizers

Ingredients

3 Tbsp
thai chili paste
2 Tbsp
soy sauce
2 Tbsp
rice vinegar
1 Tbsp
fresh ginger, minced
1 Tbsp
garlic, minced
1/2 tsp
hot red pepper flakes
1
pork tenderloin weighing about 1lb(you want to get at least 30 slices)
scallion, thinly sliced for garnish

TIP: TIP: IF YOU DON’T HAVE ESPECIALLY SHARP KNIVES, FREEZE THE PORK TENDERLOIN AN HOUR OR SO BEFORE SLICING.

Directions Step-By-Step

1
Mix chili paste, soy, vinegar, ginger, garlic and pepper flakes in a small bowl.
2
Place your thinly sliced pork in a quart-size zipperlock bag; add marinade, mix well and seal. Refrigerate for 4 hours or up to 2 days(great make ahead recipe).
3
When ready to serve, adjust oven rack to highest position and turn broiler on high.
4
Thread each pork slice onto a toothpick(soak the picks in water for at least an hour so they don't burn easily) and place on a wire rack set over a rimmed baking sheet.
5
Broil until golden brown and just cooked through, about 5 minutes. For extra flavor and great color, garnish with thinly sliced scallion greens and serve.

About this Recipe