Best Pork Kebabs With Sesame Rice Recipes

GRILLED PORK SHISH KABOBS

Steps:

• In a large mixing bowl (or ziploc bag), combine chopped pork, 1 Tbsp Italian seasoning, 1 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper and stir until well combined. Separate onion pieces and add them to the bowl. Add 2 Tbsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4 hours and preferably overnight.
• Thread the kabobs onto metal skewers*, alternating between meat and onion. For even browning, the meat and onions should be just touching on the skewers and not crowded together. Let your skewers stay at room temperature for 30 minutes before placing on the grill.
• Preheat your grill to Medium/high heat (400˚F). Add skewers in a single layer and grill for 8-10 minutes total. Meat skewers turn like a triangle so we cook about 3 minutes per side on all 3 sides. Grill until cooked through and meat reaches at least 145˚F internal temperature. Rest skewers 3 minutes before serving.

SUNNY'S PORK KEBABS AND BAKED PINEAPPLE RICE

Steps:

• In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang and garlic. Pour into a large resealable plastic bag and add the pork, moving the bag around to ensure the marinade coats all of the pork. Seal the bag and refrigerate for 1 1/2 hours.
• After 1 1/2 hours, remove the bag with the meat from the refrigerator and let sit at room temperature for 30 minutes. If using wooden skewers, soak in water at this point.
• Heat a grill or grill pan to medium-high heat.
• Remove the pork from the marinade and discard the marinade. Thread 5 to 6 pork cubes on each skewer. Season the pork on all sides with a pinch of salt and a few grinds of black pepper. Grill and flip to cook on all sides until cooked through, 2 to 3 minutes on each side. Serve immediately with Sunny's Baked Pineapple Rice (or cover with aluminum foil until serving).
• Preheat the oven to 350 degrees F.
• Put the rice and pineapple in an 8-by-8-inch baking dish. In a medium pot on high heat, add the coconut milk, butter, salt, some black pepper and 1 cup water. Cook until the butter melts and the mixture is just below simmering. Pour over the rice and immediately cover tightly with aluminum foil. Bake until the rice is tender and the water is absorbed, 35 to 40 minutes.
• Add the almonds and scallions, fluff with a fork and serve warm.

PACIFIC PORK KEBABS WITH PINEAPPLE RICE

Steps:

• Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
• In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
• Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
• To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

MAKE-IT-MINE PORK KABOBS

Steps:

• In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
• Prepare medium-hot fire with charcoal or preheat gas to medium high.
• Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.

CUMIN-CHILE PORK KEBABS

Steps:

• Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
• Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse 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 three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
• Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
• Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.

SWEET AND SOUR PORK KABOBS WITH FRIED RICE

Steps:

• Kabobs:
• In a small bowl, mix first 5 ingredients together to make a marinade. Set marinade aside. In a medium bowl, place vegetables and pineapple. Place pork in a different medium bowl. Distribute marinade evenly between the 2 bowls and toss pork to coat. Refrigerate at least 15 minutes, or up to 8 hours.
• Preheat the broiler.
• Thread the pork, vegetables, and pineapple alternately on 4 skewers. Place skewers in a broiling pan and broil until pork is cooked through and beginning to brown, turning skewers halfway through cooking, about 5 minutes per side.
• Fried Rice:
• Open fried rice package and reserve seasonings. Combine rice and butter in a heavy large skillet and saute over medium heat until rice is golden brown, about 2 minutes. Gradually add 2 cups water, soy sauce, and seasonings from fried rice package. Bring to a boil. Cover skillet and reduce heat to low. Simmer until rice is tender, about 15 minutes. Remove skillet from heat and sprinkle pineapple, peas, carrots, and corn over rice mixture. Cover and let stand for 5 minutes. Fluff rice with a fork and mix in pineapple, peas, carrots, and corn.

BARBECUED PORK KEBABS

Steps:

• Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

GRILLED PORK AND PINEAPPLE KABOBS

Steps:

• Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
• While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
• Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
• Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
• Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.