Best 5 Grilled Pork Skewers With Chile Sauce Recipes
**Grilled Pork Skewers with Chile Sauce: A Flavorful Journey to Savor**
Prepare to embark on a tantalizing culinary adventure with our grilled pork skewers, expertly marinated in a symphony of aromatic spices and grilled to perfection. These succulent skewers are the stars of a delightful spread that includes three distinct dipping sauces, each offering a unique flavor profile to complement the tender pork. From the fiery heat of the chile sauce to the creamy richness of the peanut sauce, and the tangy sweetness of the pineapple sauce, your taste buds will be enticed with every bite. Let these grilled pork skewers transport you to a world of culinary delight, where flavors dance harmoniously in perfect balance.
EASY PORK SKEWERS (GRILLED, OVEN OR GRIDDLE)
Tender and juicy pork skewers flavored by delicious pork marinade and cooked to perfection. Grilled, oven baked or prepared on the griddle.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 40m
Number Of Ingredients 8
Steps:
- PREPARE THE PORK SKEWERS1. Trim excess fat from the pork shoulder and cut into 1 1/2 inch cubes. 2. Make a marinade by mixing the marinade ingredients. In a non-reactive container or freezer bag combine the cubed pork with the marinade. Refrigerate for at least 1 hour to overnight. Bring to room temperature before cooking. 3. Cut the onion into thick chunks similar in size to the size of the pork cubes. Thread the skewers** by alternating onions and pork. GRILLED PORK SKEWERS1. Heat your gas grill to medium-hot and lightly brush with oil before you place the skewers on. For charcoal grill wait until the coals turn white. Alternatively heat up a lightly greased grill pan or a griddle over medium-high heat. 2. Place the skewers onto the hot surface. Grill on all sides until the pork cubes are tender and nicely charred. Be patient before you lift them to turn them for the very first time - initially the meat is likely to stick to the surface and will gradually release as it begins to char. OVEN BAKED PORK SKEWERS1. Preheat your oven to 375 - 400 F depending on how strong you know it to be. Line a large baking sheet with parchment paper. Arrange the skewers on top about 1 inch apart. 2. Bake for 15-20 minutes or until the pork is tender, turning once or twice. Turn on the broiler and broil the skewers for the last couple of minutes for a nicely browned finish. Turn frequently to make sure the surface doesn't burn. Serve the skewers garnished with fresh herbs and charred lemon - a little citrusy squeeze really brightens up the flavors of the pork skewers. Remind everyone to handle them with caution - the ends will be hot!
Nutrition Facts : Calories 423 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 33 grams fat, Fiber 0 grams fiber, Protein 27 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 369 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
GARLIC PEPPER PORK SKEWERS
Ribbons of pork loin marinated in a kicky sweet sour sauce, skewered with green onions and quickly grilled. An easy do-ahead prep makes this dish ideal for a cookout without a lot of last minute fuss. Note: Minimum marinating time is included in prep time.
Provided by SusieQusie
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork into 1/8-inch-thick strips; place in non reactive dish.
- Prepare marinade : Combine all remaining ingredients except green onions in a small bowl.
- Pour marinade over pork; cover and refrigerate at least 1 hour or overnight.
- Thread pork slices ribbon style onto metal skewers (or bamboo skewers that have been soaked in water for 30 minutes), alternating pork with green onions.
- At this point, skewers can be tightly covered and refrigerated until grilling time.
- Grill over medium-hot heat about 3 minutes per side until no longer pink in center. Do not overcook.
GRILLED PORK SKEWERS WITH SUKA
These skewers encompass Filipino cuisine in every sense. They are cheap to make, bold in flavor, easy to execute and a crowd-pleaser all around! I serve them with suka (short for sukang sawsawan), a spiced vinegar dipping sauce often paired with grilled or fried meats. My Lola (Grandmother in Tagalog/Filipino) is the main inspiration behind this recipe and continues to prove that her palate and recipes are the way of the Filipino future.
Provided by Jordan Andino
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the suka: Put the vinegar, fish sauce, onions, sugar, garlic and chile in a medium bowl and stir together 10 seconds. Set aside for later.
- For the grilled pork skewers: Whisk together the soy sauce, ketchup, oyster sauce, sugar, lemon juice and 1 teaspoon pepper in a large bowl. Add the pork butt, cover and marinate at room temperature for at least 30 minutes and up to 2 hours. Alternatively, refrigerate and marinate overnight if time allows.
- Preheat a grill pan over medium-high heat for 5 minutes.
- Carefully skewer 4 to 6 pieces of marinated pork butt per skewer, stacking evenly. Lightly sprinkle with 1 teaspoon salt.
- Grill the pork skewers in batches if necessary, rotating each one a total of 4 times, until charred and deep golden brown, 1 to 2 minutes per side. Serve over rice with the suka for dipping. Enjoy!
VIETNAMESE GRILLED PORK SKEWERS
For this dish, we need to prepare two things (1) the grilled pork, and (2) the dipping sauce.
Provided by Nguyen Duc Cuong
Categories World Cuisine Recipes Asian Vietnamese
Time 1h38m
Yield 6
Number Of Ingredients 16
Steps:
- Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
- Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
- Thread the marinated pork belly onto bamboo skewers.
- Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.
Nutrition Facts : Calories 201 calories, Carbohydrate 15.3 g, Cholesterol 27.3 mg, Fat 10.6 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 3.4 g, Sodium 2019.6 mg, Sugar 9.9 g
RED CHILE PORK BROCHETTES
Spicy red chile sauce, made with New Mexico red chile powder, is used as both a marinade and a dipping sauce for these small brochettes, which are ideal party food. They are best grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you're using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.)
Provided by David Tanis
Categories dinner, lunch, skewers and kebabs, main course
Time 1h45m
Yield 8 skewers
Number Of Ingredients 8
Steps:
- Cut pork into 2-by-2-by-3/4-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt and 1 teaspoon chile powder. Use mixture to season pork on both sides.
- To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
- Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes. Cut in quarters but do not remove skin.
- In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin. Blend to obtain a smooth sauce and transfer to a bowl.
- Lay brochettes on a tray in 1 layer. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
- Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 7 grams, Sodium 356 milligrams, Sugar 1 gram
Tips:
- For the best flavor, use high-quality pork shoulder or tenderloin.
- To make sure the pork is cooked through, use a meat thermometer to check that it has reached an internal temperature of 145 degrees Fahrenheit.
- If you don't have a grill, you can also cook the pork skewers in a grill pan over medium-high heat.
- Serve the pork skewers with your favorite dipping sauce, such as the chile sauce recipe included in this article.
Conclusion:
These grilled pork skewers are a delicious and easy-to-make dish that is perfect for summer cookouts. The pork is tender and juicy, and the chile sauce adds a delicious spicy flavor. Whether you serve them as an appetizer or a main course, these pork skewers are sure to be a hit.
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