2 lbs. pork tenderloin trimmed of any visible fat and cut into approximately 1½ -inch cubes
¼ cup Hoisin Sauce
2 tablespoons seasoned rice vinegar
2 tablespoons sake or dry sherry
1 clove fresh garlic pressed or minced
8 10-inch bamboo or metal skewers (soak bamboo skewers in water for 2 or more hours)
Plum Chili Sauce:
¾ cup plum sauce
1/3 cup seasoned rice wine vinegar
¼ cup sake or dry sherry
2 tablespoons fresh lime juice
1 tablespoon dark soy sauce
1 tablespoon fresh minced ginger
½ to 1 teaspoon Chinese chili paste
2 cloves fresh pressed or minced garlic
Using a shallow non metallic dish mix Hoisin sauce with vinegar, sake and garlic. Add pork cubes to dish cover and marinate in the refrigerator 1 to 2 hours stirring meat periodically to evenly coat.
Combine all sauce ingredients in small sauce pan and bring to gentle boil over medium high heat. Pour ¼ cup of sauce into a small bowl and set aside. Reduce heat to low and simmer sauce stirring occasionally to keep warm while skewers are grilling.
Remove meat from marinade and put 8 to 9 pieces on each skewer. Grill over medium-high flame for 10 to 12 minutes turning frequently until done. During the last few minutes of grilling time brush each skewer lightly on all sides with Chili Plum Sauce. Remove skewers from heat and serve with Plum Chili Sauce and Jasmine or other white rice cooked without salt or butter.
Yield 8 skewers with 2 tablespoons sauce each at approximately 216 calories; 4.5 grams total fat; 1.5 saturated fat; 59 milligrams cholesterol; 13.8 grams carbohydrate; 0.4 gram fiber; 25.6 grams total protein; 413 milligrams sodium Compare with traditional recipe at 280 calories and 17 grams total fat
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