Asian Pork Kabobs Recipe

Every time I add a dish that calls for pork to the menu, Liz cringes. It’s not because she dislikes the taste, she just doesn’t feel that it is that budget friendly. So I’ve had to be creative with the cuts of meat I incorporate into the dishes. This Asian Pork Kabobs Recipe uses one of the most frugal cuts you can use, Shoulder Butt Country Style Ribs. This dish takes a little planning so bear with me.

To add a load of flavor and aide in tenderizing the pork we are going to use a marinade with Asian inspired tones. After putting the marinade together heat it for 30 seconds in the microwave to help incorporate the honey, stir and reserve 1/2 cup to add to your vegetables later. While you are heating up the marinade  cut the ribs into 1 inch chunks and poke with a fork, this will help the marinade move throughout the entire piece. Add the pork and marinade to a resealable bag  and refrigerate for 24 hours.

Now you’re all set until tomorrow…

When you are ready to cook, put the pieces of pork onto skewers (if you are using wood or bamboo soak them in water for 30 minute prior). Leave a little room between the pieces to allow for even cooking. Use a  medium low fire either on a grill or as I did on my cast-iron griddle.

I served the Asian Pork Kabobs with wild rice and vegetables to make this meal even more budget friendly. While cooking the vegetables, simply add the marinade that you reserved from the prior day to marry the flavors of the pork kabobs and vegetables together.

Asian Pork Kabobs Recipe

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Asian Pork Kabobs that go great with grilled vegetables and wild rice. Recipe from PocketChangeGourmet.com

• Total Time: 1 hour

Ingredients

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Marinade

• 1/2 Cup Soy Sauce
• 3 Tablespoons Mizkan White Wine Vinegar
• 1 Cup Beef Broth
• 1/3 Cup Honey
• 2 cloves Garlic, miced
• 1 Tablespoon Sugar
• 2 teaspoons Ginger Root, minced

Kabobs

• 2 pounds Pork Shoulder Butt Country Style Ribs

Vegetable Side Dish

• 2 Green Bell Peppers
• 1 Red, Yellow and Orange Sweet Pepper
• 1 Large Yellow Onion
• 12 ounces of Bean Sprouts
• 1/2 Cup reserved Marinade

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Instructions

Marinade

1. Mix all ingredients together in a microwave safe container
2. Heat for 30-45 seconds and stir to incorporate honey, reserve 1/2 cup
3. Place marinade ingredients and meat in resealable bag, and place in fridge for several hours or overnight.

Kabobs

1. Cut ribs into 1 inch pieces
2. Thread onto skewers
3. Cook over medium low fire on a grill or cast iron griddle
4. Remove from heat once cooked to desired doneness and let rest for 5 minutes
5. Serve with Wild Rice and Vegetables

Vegetable Side Dish

1. Cut all the peppers into julienne strips
2. Rough chop the onion
3. Add 2 Tablespoons of cooking oil to a large pan
4. Add peppers and onion
5. Cook over medium-high heat for 3-4 minutes
6. Add reserved marinade and saute for 2 minutes
7. Add bean sprouts and heat through

• Prep Time: 30 minutes
• Cook Time: 30 minutes

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Brandon Dott

Brandon Dott is a chef who focuses on authentic American comfort food, from fried chicken to rich chocolate cake. He believes in the power of food to bring people together, and that food with soul can make the world a better place.