Grilled Pork Skewers with Ginger
Yield
6 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork shoulder
|
|
| Marinade | |||
| 1 | tablespoon |
pineapple juice
|
|
| 1 | tablespoon |
rice vinegar
|
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 2 | tablespoons |
ginger
minced |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | ounce |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork shoulder
|
|
| Marinade | |||
| 15 | ml |
pineapple juice
|
|
| 15 | ml |
rice vinegar
|
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
red pepper flakes
|
|
| 3E+1 | ml |
ginger
minced |
|
| 15 | ml |
garlic
minced |
|
| 28.9 | ml/g |
soy sauce, tamari
|
|
Directions
Mix all marinade ingredients well.
Cut the pork butt into 1inch cubes and marinate, covered in the refrigerator for 4 hours.
Remove the meat from the marinade.
Discard the remaining marinade.
Thread the pork, red pepper and onion on skewers.
Season to taste with salt and pepper.
Grill over medium heat 5 minutes on each side.
