Description
Asian Pork Kabobs that go great with grilled vegetables and wild rice. Recipe from PocketChangeGourmet.com
Ingredients
Scale
Marinade
- 1/2 Cup Tamari (Gluten Free Soy Sauce)
- 3 Tablespoons Mizkan Rice Wine Vinegar
- 1 Cup Beef Broth (or 1 teaspoon Better Than Bouillon + 1 cup water)
- 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
Instructions
Marinade
- Mix all marinade ingredients together in a microwave safe container
- Heat for 30-45 seconds and stir to incorporate honey, reserve 1/2 cup
- Place marinade and meat in a resealable ziplock bag (or covered ceramic dish), and place in fridge for several hours or overnight.
Kabobs
- Soak wooden skewers for 30 minutes and prepare grill.
- Slice vegetables.
- Cut ribs into 1 inch pieces
- Thread onto skewers
- Cook over medium low fire on a grill (or cast iron griddle pan)8-10 minutes or until internal temperature reaches 145°F
- Remove kabobs from heat once cooked to desired doneness and let rest for 5 minutes
- Serve with Wild Rice and Vegetables, drizzled with the marinade.
Vegetable Side Dish
- Cut all the peppers into julienne strips
- Rough chop the onion
- Add 2 Tablespoons of cooking oil to a large nonstick pan
- Add peppers and onion
- Cook over medium-high heat for 3-4 minutes
- Add reserved marinade and sauté for 2 minutes
- Add bean sprouts and heat through
Notes
*If you do not need to keep your meal gluten-free, you can substitute traditional soy sauce for the Tamari.
- Prep Time: 30 minutes
- Cook Time: 30 minutes