Chinese Grilled Pork Skewers
Ingredients
- 600 gPork shoulder blade (cut into 2cm cubes)
- 3 tbspsoy sauce
- 1 tbspHoney
- 1 tbsprice wine
- 1 tbspSesame oil
- 2 pcGarlic (finely minced)
- 1 tspfive spice powder
- 1 pinchWhite pepper ground
- 12 pcWooden skewers (soaked in water to prevent burning)
Method
Glazed pork, tender with crispy caramelized edges. The aroma of five-spice and sesame fills the air as the fat starts to sizzle on the grill.
- 1
Cut the pork shoulder into regular 2 cm cubes. Keep some fat on the pieces to ensure the meat stays juicy during cooking.
- 2
In a dish, mix the soy sauce, honey, rice wine, sesame oil, minced garlic, and five-spice powder. Add the meat and coat each piece thoroughly. The marinade should be syrupy and coat the meat.
- 3
Thread the pork pieces onto wooden skewers without packing them too tightly to allow heat circulation. The meat should look glossy.
- 4
Preheat your grill or pan. Sear the skewers over high heat. Turn them regularly until the edges are well-colored and the honey sugars caramelize. The meat is ready when firm to the touch and deeply golden.
Frequently asked questions
How do you get this dish right?
- Soak bamboo skewers in water for 30 minutes before use to prevent them from burning on the grill.
- Do not overcrowd the skewers; air needs to circulate to grill the meat evenly.
How long does this dish keep?
Consume immediately after cooking. Raw marinated meat can be kept in the fridge for 24 hours.
