Thursday, April 19, 2012
glazed pork kebabs
This recipe is simple and delicious. Real Simple did it again.
glazed pork kebabs (Real Simple, May 2012)
1/2 cup hoisin suace
1/4 cup rice vinegar
1 1/2 pounds pork loin, cut into 1 1/2-inch pieces
1 bell pepper, cut into 1-inch pieces (I used green, red and yellow)
1 bunch scallions, cut into 2-inch lengths
1 teaspoon toasted sesame seeds
Soak 8 small wooden skewers in water for at least 15 minutes. Meanwhile, in a small bowl, combine the hoisin sauce and vinegar.
Heat broiler. Thread the pork, bell pepper, and scallions onto the skewers and place on a foil-lined broilerproof rimmed baking sheet. Drizzle with the hoisin mixture and broil, basting with the pan juices and turning twice, until cooked through, 5 to 7 minutes.
Sprinkle the kebabs with the sesame seeds and serve with the rice