Cooking With Chef Hermann: Spicy Grilled Pork Skewers

Spicy Grilled Pork Skewers

• 2 lb pork shoulder, sliced thin into 1-2” wide strips
• ½ red onions thin sliced
• 12 Thai chilies coarsely chopped
• 8 garlic cloves coarsely chopped
• 1 Cup lemon-lime soda pop
• ½ C soy sauce
• 1/3 C unseasoned rice vinegar
• ¼ C sugars
• 1 TB black peppercorns
• 1 TB salt
• 6 dried shiitake mushrooms

Combine onions, chilies, garlic, pop, soy sauce, vinegar, sugar, peppercorns and salt in a plastic bag.  Grind the dried shiitakes with a spice mill or mortar/pestle and place in marinade bag.  Add the pork pieces and coat them well.  Chill bag with pork 6-8 hours.

Prepare grill at medium-high heat.  Remove pork from bag and thread through metal skewers (or soaked bamboo skewers).  Transfer the marinade to a pan and bring to a boil, then set aside.

Season the pork skewers with salt and pepper.  Grill until well browned, basting with the boiled marinade.