Best Grilled Pork Skewers With Chile Sauce Recipes

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GRILLED PORK SKEWERS WITH SUKA



Grilled Pork Skewers with Suka image

These skewers encompass Filipino cuisine in every sense. They are cheap to make, bold in flavor, easy to execute and a crowd-pleaser all around! I serve them with suka (short for sukang sawsawan), a spiced vinegar dipping sauce often paired with grilled or fried meats. My Lola (Grandmother in Tagalog/Filipino) is the main inspiration behind this recipe and continues to prove that her palate and recipes are the way of the Filipino future.

Provided by Jordan Andino

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 14

1/4 cup white vinegar
1 tablespoon fish sauce
1 tablespoon finely chopped yellow onion
1 teaspoon granulated sugar
2 cloves garlic, finely chopped
1 Thai bird chile, finely chopped
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon granulated sugar
2 lemons, juiced
Kosher salt and freshly ground black pepper
1 pound pork butt, diced into 1-inch cubes
1 cup cooked jasmine rice, for serving

Steps:

  • For the suka: Put the vinegar, fish sauce, onions, sugar, garlic and chile in a medium bowl and stir together 10 seconds. Set aside for later.
  • For the grilled pork skewers: Whisk together the soy sauce, ketchup, oyster sauce, sugar, lemon juice and 1 teaspoon pepper in a large bowl. Add the pork butt, cover and marinate at room temperature for at least 30 minutes and up to 2 hours. Alternatively, refrigerate and marinate overnight if time allows.
  • Preheat a grill pan over medium-high heat for 5 minutes.
  • Carefully skewer 4 to 6 pieces of marinated pork butt per skewer, stacking evenly. Lightly sprinkle with 1 teaspoon salt.
  • Grill the pork skewers in batches if necessary, rotating each one a total of 4 times, until charred and deep golden brown, 1 to 2 minutes per side. Serve over rice with the suka for dipping. Enjoy!

GRILLED MINI PORK SKEWERS



Grilled Mini Pork Skewers image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

3/4 cup cream sherry, such as Bristol Cream
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons dried oregano
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
One 1-pound pork tenderloin, trimmed and cut into 34 to 30 (3/4-inch) cubes
2 tablespoons extra-virgin olive oil
1/3 cup heavy whipping cream
Nonstick vegetable oil spray
1 Belgian endive spear, separated into 8 to 10 leaves

Steps:

  • In a medium bowl, whisk together the sherry, lemon juice, oregano, paprika, cumin, 3/4 teaspoon salt, 1/2 teaspoon pepper and the garlic.
  • Place the pork in a medium glass bowl. Pour half of the marinade over the pork. Add the oil and toss to coat. Cover and refrigerate for 1 to 2 hours.
  • Pour the remaining marinade into a small saucepan. Add the cream, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and bring to a boil over medium heat. Boil until the sauce is thick enough to coat the back of a spoon, 4 to 5 minutes.
  • Spray a grill pan or grilling rack with nonstick spray. Place the grill pan over medium-high heat or preheat a gas or charcoal grill.
  • Remove the pork from the marinade. Discard the marinade. Thread 3 pieces of pork onto each skewer. Grill the skewers until the pork is golden and cooked through, about 4 minutes per side. Place a skewer in each endive leaf. Drizzle the skewers with sauce and serve.

RED HOT CHILE-RUBBED PORK SKEWERS



Red Hot Chile-Rubbed Pork Skewers image

Provided by Food Network

Categories     main-dish

Time 10h10m

Yield 6 servings

Number Of Ingredients 43

1/2 teaspoon ground chile de Arbol powder
1/2 teaspoon ground ancho chile powder
1/2 teaspoon ground cayenne
1/2 teaspoon ground cumin
1/3 cup freshly squeezed orange juice
2 tablespoons water
1 teaspoon Roasted-Garlic Puree, recipe follows
1/2 teaspoon cane syrup or light molasses
1/2 teaspoon ground Mexican oregano
3 tablespoons extra virgin olive oil
1 1/2 pounds trimmed pork tenderloin
1 teaspoon, plus 1/2 teaspoon Angel Dust Cajun Seasoning, recipe follows
1 teaspoon Dry Rub Jerk Seasoning, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground chile de Arbol powder
2 teaspoons extra virgin olive oil
1 cup peeled garlic cloves
1 cup extra virgin or regular olive oil
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 tablespoons onion powder
1 tablespoon ground allspice
1 tablespoon ground thyme
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon ground habanero chile powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon Hungarian paprika
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • To make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream.
  • Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours.
  • When ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).
  • Preheat the oven to300 degrees.
  • Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
  • Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
  • Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.
  • Combine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months.

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