Saturday, May 14, 2016

Sriracha Glazed Pork Kebabs

When I first saw this recipe, I was concerned that the heat of the Sriracha would overpower this dish. But as I checked the ingredient list, I noted that there were three packed tablespoons of brown sugar. The result is a wonderful combination of sweet and hot. The two flavors offset each other perfectly so that neither one dominates.

The cornstarch is a critical ingredient as it helps the glaze bind to the meat. And while the photo shows water-soaked bamboo skewers, I prefer to use metal skewers as they are less work and reusable. For this Cook's Illustrated recipe that serves four, you will need four, 12" skewers.


  • 2 (12-ounce) pork tenderloins, trimmed and cut into 1-inch chunks
  • 1 teaspoon Kosher Salt
  • 6 tablespoons packed brown sugar
  • 3 tablespoons Sriracha sauce
  • 2 teaspoons corn starch
  • vegetable oil spray
  • 1/4 cup fresh minced cilantro

  1. Prepare your grill for direct cooking over high heat.
  2. Toss pork and salt together in large bowl and let sit for 20 minutes. Meanwhile, whisk sugar, Sriracha, and cornstarch together in bowl. Set aside 1 1/2 tablespoons Sriracha mixture.
  3. Add remaining Sriracha mixture to pork and toss to coat. Thread pork onto four 12-inch metal skewers, leaving 1/4 inch between pieces. Spray both sides of meat generously with oil spray.
  4. Place skewers directly over coals and grill until well charred, 3 to 4 minutes. Flip skewers, brush with reserved Sriracha mixture, and continue to grill until second side is well charred, 3 to 4 minutes longer. Transfer to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Sprinkle with cilantro and serve.

Wine pairing: A nice, fruity, New Zealand Sauvignon Blanc

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