Place pork in a large resealable plastic bag. Combine vinegar, brown sugar, sesame oil, and 1 tablespoon ginger; set aside 1/4 cup for slaw. Add gochujang and soy sauce to marinade; reserve 2 tablespoons for brush-on sauce. Add green onions, garlic, and ginger slices to marinade; pour over pork. Seal bag; marinate in refrigerator for 4 to 8 hours.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Marinate pork in sesame oil, ginger and gochujang sauce to give it a flavorful and slightly spicy flavor. Next, thread the pork onto skewers and broil with pieces of sweet bell pepper and pineapple.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Korean Pork Kabobs | ||
| 1 (2-lbs.) boneless pork tenderloin, trimmed and cut into 1-1/2-inch pieces | ||
| 6 tbsp. unseasoned rice vinegar | ||
| 6 tbsp. Hy-Vee brown sugar, packed | ||
| 3 tbsp. sesame oil | ||
| 1 tbsp. fresh ginger, grated, plus 4 (1/8-inch-thick) slices fresh ginger | ||
| ½ c. gochujang | ||
| ½ c. Hy-Vee less-sodium soy sauce | ||
| 1 bunch(es) green onions, cut into 1-inch lengths | ||
| 6 clove(s) garlic, crushed | ||
| 4 yellow and/or red bell peppers, seeded and cut into pieces | ||
| 1 (1-lbs.) container Hy-Vee Short Cuts pineapple chunks | ||
| 1 tbsp. white sesame seeds, toasted | ||
| Napa Slaw | ||
| 4 c. Napa cabbage, shredded | ||
| 1 c. red cabbage, shredded | ||
| ½ c. shredded carrots | ||
| 2 small seedless cucumbers, cut into matchsticks | ||
| 2 tbsp. fresh cilantro, chopped | ||
Things To Grab
- Large resealable plastic bag
- 16 metal skewers
- Meat thermometer
- Large bowl
Directions
Preheat broiler. Drain pork; discard marinade and solids. Thread pork, peppers and pineapple onto 16 metal skewers. Place on rack in broiler pan or in large rimmed baking pan. Broil 4-inches from heat for 7 to 10 minutes or until pork is done (145 degrees), turning once halfway through and brushing with 2 tablespoons sauce. Sprinkle sesame seeds on kabobs. Cover and keep warm.
Make Napa Slaw: Combine Napa cabbage, red cabbage, shredded carrots, cucumbers, and fresh cilantro leaves; toss with reserved 1/4 cup vinaigrette. Serve warm kabobs over Napa Slaw.
Nutrition facts
Servings
300 Calories per serving
2 kabobs
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 75mg
- Sodium: 640mg
- Total Carbohydrates: 29g
- Protein: 27g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 16%