Friday, August 6, 2010

Grilled Pork Kabobs with a Sticky Peach Glaze

Living in Florida on the coast we had an abundance of fresh seafood and produce pretty much year around. But one thing we ate a lot of was pork, used as a seasoning as in smoked jowls or hocks, salt pork or fatback. Eaten smoked, roasted on a spit, fried, stewed, about anyway you can think of to eat a pig.....
As a former national spokesperson for the pork industry and one of there Celebrated Chefs I am always looking for new techniques, seasoning, marinades and sauces for my pork dishes. With the variety of cuts and versatility of pork the culinary possibilities are endless. On my way to to the beach this summer I stopped at McLeod Farms in McBee SC and bought the peaches to make this marinade and sauce. They are absolutly the best peaches I have ever eaten. Here is the link if you would like to have some shipped to your home. Worth every penny.  This marinade and sauce recipe is one I have been using for years and is mouth watering on the kabobs in the photograph above. The sauce gets nice and sticky and caramelizes well and the flavors will make you smile. Enjoy........


2-3 pounds of pork loin cubed
2 large vidella onions, peeled and cut into pieces
2 green peppers, seeded, cut in half and quartered
2 red peppers, seeded, cut in half and quartered
4 cloves of garlic, minced
2 tbsp of fresh grated ginger
3 cups fresh peach puree
1/2 cup hoisin sauce
1/4 cup honey
1/3 cup soy sauce
1/4 cup rice wine vinegar
2 tbsp of Sriracha chili sauce
1 cup water
1 tsp salt


Soak in water 6-8 skewers to prevent them from burning.
Cube the pork leaving a little of the fat on the pork as this will crisp up and give the pork more flavor.
In a large mixing bowl add your minced garlic, grated ginger, peach puree, hoisin sauce, honey, soy, rice vinegar, Sriracha, water and salt and mix thoroughly. Add the cubed pork to the marinade and let the pork soak in the refrigerator for at least 4 hours. Remove pork from marinade and skewer pork alternating with red peppers, green peppers and onion. Place skewers back in refrigerator until ready to grill.
In medium sauce pan add marinade from pork and bring to a boil, reduce heat and simmer until marinade becomes sauce consistency.
Heat your grill to a medium heat and grill kabobs until pork is a little crispy. and veggies start to brown. Glaze kabobs with sauce and grill until sauce is caramelized and pork is done. Serve at once with your favorite side dishes.

For peaches I blanch them in boiling water for a minute or so and remove peaches from water and put into an ice bath to stop the cooking. The skins then come off easily. Remove pit and puree peaches in a blender or food processor.


Chef Tony Layne said...

Sounds awesome...peach season in Ohio right now..and it's always time for pig

Sandy said...

Sounds WONDERFUL Michael...i'm actually going to try this one myself!

shizuokagourmet said...

Dear Michael!
The notion of adding peach puree is almost British, while the grated ginger (very good touch) is definitely Japanese!
I'm sure these guys from the Middle East would love that! That is, as long as their religion don't forbid it! Mind you they could switch with chicken! Cheers,