BRINE-CURED PORK KABOBS WITH JALAPEñOS AND PINEAPPLE

Brine-Cured Pork Kabobs with Jalapeños and Pineapple image

Yield makes 8

Number Of Ingredients 23

Previous Next

6 cups cold water
1/4 cup sugar
3 tablespoons coarse salt, plus more for seasoning
2 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon allspice berries
3 cloves garlic, chopped
1 3/4 pounds pork loin, cut into 1 1/2-inch cubes
1/2 pineapple, peeled, cored, and cut into 1-inch chunks
16 medium jalapeño or other hot peppers, cut in half lengthwise
Spicy Molasses Glaze (recipe follows)
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Spicy Molasses Glaze
2 tablespoons molasses
3 cloves garlic, minced
2 serrano chiles or jalapeño peppers, minced
1 piece (1 inch) fresh ginger, peeled and grated
1/2 teaspoon crushed red pepper flakes
3/4 cup extra-virgin olive oil
1/2 tablespoon coarse salt
Pinch of freshly ground black pepper
(makes about 1 cup)

Steps:

Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl. Add the pork, cover, and refrigerate for at least 4 hours or overnight. Drain, and set aside.
Thread 4 cubes of pork, alternating with pineapple chunks and pepper halves, onto 8 skewers. Brush with glaze, and season with salt and pepper.
Arrange the skewers, off direct heat, on a hot grill. Grill, rotating the skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until the pork is cooked through but juicy in the center, about 12 minutes, depending on the heat of the grill. The pineapples and peppers should be soft and charred.
Spicy Molasses Glaze
Whisk the molasses, garlic, chiles, ginger, red pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.