Step 1: Ingredients
What you need:
2 1\2 lbs. pork loin (mine was unexpectedly bone in)
1\3 cup honey
1\4 cup sugar
1\4. cup sherry
1\4 cup Yuzu Ponzu (this is a citrus infused soy sauce, regular soy can be used instead)
1 tsp. red food coloring
1 Tbsp sesame oil
2 cloves garlic, crushed
2 Tbsp fresh ground ginger
2 Tbsp red chili paste
1 tsp white pepper
1 tsp Chinese 5 spice
my pictures show salt, but I did not add any because of the ponzu. It is salty enough for me.
A note on measurements: The above measurements are a guideline, based on whats in the book. I do a lot of this to taste. I suggest you do the same. I added more sesame oil, five spice, and chili paste. I also put in a lot of ginger. Taste often and adjust to your liking.
A sharp knife
Bowl with a lid, or large zip loc bag
Bamboo skewers (mine are 9" long and flat)
Step 2: Cut and Trim the Pork
When trimming meat, there are two kinds of connective tissue. One is fat, which in small doses is good as it adds moisture and flavor to the meat. The other is silver skin, which will be chewy, and hard to eat. Remove all the silver skin, and leave a lil fat for flavor. The amount you leave is up to you. This being a marinade, not a lot is needed in my opinion.
Slice the trimmed meat into one inch cubes for the skewers. My last photo shows the bone, the scraps, and the diced meat. I got about 2 lbs. of meat after trimming.
Step 3: Make the Marinade
I then added the sugar and mixed it well to dissolve that too.
I then used the edge of a spoon to peel the ginger. I grated the ginger with a microplane into the bowl.
I crushed two cloves of garlic (skin on) with the flat side of the chefs knife. This makes it easy to peel. The peel comes right off after crushing them with the knife. I microplaned these into the marinade like the ginger. It was hard to hold though, and some big pieces got in there.
I then added all the dry ingredients and mixed it well.
A taste test let me know to add some more sesame oil, chili paste, and more five spice.
Add the pork and mix well again. This needs to marinate for three days. Mix the marinade at least once a day.
Step 4: Make Kabobs!!
While you're doing this, soak about 12 skewers in water. This helps keep them from burning on the grill.
Pour the meat onto paper towels, and pat dry.
Now, I made a grill just for kabobs, so I got these 9" flat bamboo skewers for my grill specifically. You can see how I made my Kabob Grill in one of my other instructables. It has 6" of space for cooking, so I have 1 1\2" on each side to support the kabob on my grill. I placed the meat evenly on the skewers, leaving the required 1 1\2" on each end. You can use any skewer you like, but I found that flat ones keep the food from rolling around.
Step 5: Time to Grill!!
I made this grill with kabobs in mind. I put foil on the edge of the grill to help with clean up. I spread the coals out evenly in one layer. Put the kabobs on the grill. The fire was hot so I used gloves when I was tending the fire.
Turn the kabobs as they brown. I turned them a a few times each. The coals were hot, I could have let them burn down a little to control the heat better. The kabobs came out great regardless! They took about 5 minutes total to cook. The charcoal makes all the difference in the flavor.
I hope you like this instructable! If you did, please vote. I would also like to know what you think about this, or if you have any questions, so let me know. Thanks for viewing!