Miso & Maple-Marinated Pork with Apple & Onion

Directions

Cut meat into ⅛ inch thick slices 6 to 7 inch long.

In a heavy plastic food bag (about 1 quart), combine miso, syrup, sake, ginger, and pork; mix well.

Seal shut and chill for at least 1 hour or up until the next day.

Core apples; cut into ½ inch wedges.

Moisten with lemon juice to preserve color.

Thread a thin skewer through the end of a pork slice, then a piece of onion and a piece of apple.

Weave skewer through meat slice again and repeat process, dividing ingredients among 4 to 8 skewers.

If made ahead, cover and chill up to 3 hours.

Lay skewers on grill 4 to 6 inch above a solid bed of medium-coals (you can hold you hand at grill level for only 4 to 5 seconds).

Baste with marinade and turn often until meat is no longer pink in center (cut to test), about 10 minutes.