With a delicious marinade that only takes minutes to prepare, these Asian-inspired pork skewers are the perfect balance of sweet and savory.
1-2 pork tenderloins or a packet of tenderloin medallions
1 tablespoon of Chinese 5 spices
1 tbsp roasted garlic powder
1 tablespoon chilli powder
Pinch of salt
A few peppercorns from the pepper mill
2 tablespoons of fish sauce
1 red onion
Cut your medallions or tenderloin into 1-inch pieces.
Rip out your red onion for pedals.
*Cook’s Tip* It takes pedals, not slices, to capture flavors while cooking.
Add all your seasonings and fish sauce.
*Cook’s tip* I looked at the seasoning, so adjust it to your own flavor – just keep in mind the 1 to 1 ratio of the three spices.
Mix and leave to rest for at least 2-3 hours in the refrigerator. Best at 6-8 hours.
Tangerine BBQ Sauce
1 1/4 cup ketchup
1 1/4 cup brown sugar
2 tablespoons rice vinegar
1 1/2 tbsp Umbeyoshi balsamic vinegar – this adds amazing flavor. If you don’t have any, add more rice vinegar. I highly recommend a fruity balsamic.
2 tablespoons of soy sauce
1 small can of tangerines – I used about 2-3 tbsp of juice and a good handful of tangerines, about ¾ of the can.
1 red pepper
1 teaspoon ginger, grated
2 cloves of garlic, grated
Get a saucepan over medium heat.
Slice your chilli and grate your ginger and garlic.
Place in pan and cook until fragrant, about 30 seconds.
Add the rest of the ingredients, bring to a boil and simmer for 5 minutes.
Blend the sauce with an immersion blender.
Pour back into the saucepan, taste, adjust the seasoning to your liking.
Simmer for 10-15 minutes, until nice and thick.
Pour into a jar, cool to room temperature, keep in the refrigerator for up to two weeks.
Let the sauce sit for a few hours – the longer it sits, the better the flavor blends.
Skewer the pork and add an onion pedal for every three pieces.
Light your charcoal or get a pot on high heat and the oven preheated to 350 F.
Place the skewers over direct heat to about an internal temperature of 120 F, then sauce the pork and cook indirectly, in the oven or on the charcoal.
*Cook’s Tip* Using a BBQ mitt like the one pictured really helps when flipping skewers.
Cook for a few more minutes, until a temperature of 145-150 F is reached.
Sauce again and serve with coconut rice.
*Cook’s Tip* This two-heat setup is so important to get a char, but a sticky, unburnt sauce.
My name is Daniel Vanson and at A Canadians Cooking I share my love and knowledge of food. I want to make what seems difficult a little easier for people and families to try new things in the kitchen.