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
- Prepare your grill for direct cooking over high heat.
- 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.
- 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.
- 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