| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Appetizers, Asian, Pork & ham |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Boneless pork sirloin; 1" cubes |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Sugar |
| 1/2 |
c |
Soy sauce |
| 2 |
tb |
Sesame oil |
| 3 |
tb |
Sesame seeds |
| 1/2 |
ts |
Cayenne |
| 1/2 |
ts |
Garlic; minced |
| 2 |
tb |
Scallions; minced |
| 2 |
tb |
Lemon grass |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
Combine all ingredients in a bowl and marinate pork at least long enough to
heat the grill, though you can marinate overnight.
Thread pork on bamboo skewers and broil, turning occasionally, until no
pink remains in the meat - about 10 minutes, less if the fire is hot or if
the meat is cut very small.
Serve hot as an appetizer or with rice as a main dish; can also be served
as a appetizer or picnic dish at room temperature.
8-10 servings as an appetizer.4-6 as a main dish.
Serving Ideas : Rice and a salad or green vegetable.
NOTES : Can be made with pork, beef, chicken, fish or shrimp.
Recipe by: The Washington Post
Posted to MC-Recipe Digest V1 #964 by KSBAUM <KSBAUM@aol.com> on Dec 24,
1997
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