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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Soak bamboo skewers in water for a few hours before threading meat on them
for grilling. This helps prevent the ends of the skewers burning.
Ask butcher to remove rind from pork loin. Cut pork into small cubes about
3/4 inch square. Put onion, garlic, ginger, tamarind liquid, soy sauce,
sambal ulek or chiles, salt and sugar into blender container and blend
until smooth. Pour into a bowl, stir in oil, then add cubed pork and stir
until all the pieces are well coated with marinade. Leave for at least one
hour or longer in the refrigerator.
Thread on skewers 5 or 6 pieces, not pushed too close together and leaving
a few inches on end of skewer for holding. Leaving space between pieces
enables them to cook more evenly, and pork must be well cooked. Grill over
glowing coals or under preheated griller for 6 or 7 minutes on each side or
until pork is well cooked through and brown on all sides. Do not put too
close to source of heat or outside will be brown before pork is cooked
through.
From: =The Complete Asian Cookbook= by Charmaine Solomon
ISBN 0-07-059636-0
MM & typos by Kurt.
| Ingredients:
2 Pound(s) Pork filet or
1 medium Onion; rough chop
1 Vinegar -- such as
1 Teaspoon(s) Fresh ginger; chop
3 Tablespoon(s) Tamarind liquid =OR=
3 Tablespoon(s) Celery, rib, chopped
2 Tablespoon(s) Dark soy sauce
1 Tablespoon(s) Sambal ulek =OR=
2 Fresh red chile; seed & chop
1/2 Teaspoon(s) Cloves of Garlic, unpeeled
1 Teaspoon(s) Palm sugar =OR=
1 Teaspoon(s) Dark brown sugar
2 Tablespoon(s) Peanut oil |
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