korean pork skewers
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.
prep time
cook time
method
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yield
about 30 appetizers
Ingredients
- 3 tablespoons thai chili paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 1/2 teaspoon 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.
How To Make korean pork skewers
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Step 1Mix chili paste, soy, vinegar, ginger, garlic and pepper flakes in a small bowl.
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Step 2Place 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).
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Step 3When ready to serve, adjust oven rack to highest position and turn broiler on high.
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Step 4Thread 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.
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Step 5Broil until golden brown and just cooked through, about 5 minutes. For extra flavor and great color, garnish with thinly sliced scallion greens and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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