Pork and Vegetable Sugarcane Skewers

by cookingwithauntjuju.com

Kebabs are a favorite dinner to grill; beef, chicken and pork all make good choices using different marinades to enhance their flavor. Vegetables I like to grill are usually zucchini, red onion and red pepper. I usually serve them over rice or noodles with a sauce, gravy or leftover marinade that I set aside.

Raw organic sugarcane swizzle sticks are used for the skewers to give my kebabs  a sweet, smokey flavor.  I loved the additional flavor in the veggies, not sure how much I noticed in the meat but everything was very tasty!

They are eco-friendly, 100% per cent pure and natural sugarcane, made on the island of Oahu, chewable and can be cut to match any size you want.

To make these swizzle sticks fresh cut sugarcane stalks are placed into cutting equipment to slice the sweet core into sticks. They are then sized, cut into lengths, vacuum sealed in plastic pouches and heat sterilized.

Perfect swizzle sticks for tropical drinks such as a hurricane slushie – always reminds me of New Orleans!

Vacuum-packed and unused sticks can be refrigerated or frozen.

Soaking the swizzle sticks in water for at least 30 minutes…

Pork and Vegetable Sugarcane Skewers

Recipe slightly adapted by Louisianacookin

  • 1-1/2 lbs. pork shoulder (I used pork tenderloin)
  • 1/3 cup low sodium soy sauce
  • 2 tbsp. sherry vinegar
  • 1 tbsp. fresh ginger, grated
  • 2 tsp. honey
  • 2 large cloves of garlic, minced
  • 1/4 cup plus 1 tbsp. vegetable oil, divided
  • 24 sugarcane skewers, soaked in water for at least 30 minutes
  • 1 red bell pepper; halved, seeded and cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 zucchini, sliced lengthwise and then crosswise into 1-inch pieces
  • salt and freshly ground black pepper to taste

Cut the pork into 4×1-inch strips across the grain, about 1/2-inch thick. I decided to cut them into 1-inch cubes.

Combine the soy sauce, vinegar, ginger, honey and garlic in a large bowl and whisk in 1/4 cup oil until combined. Reserve a little to baste the pork and veggies.

Add the pork to the remaining marinade and toss to coat. I also used part of the mixture to marinate the veggies. Cover and refrigerate for at least 2 hours and up to 4 hours.

Spray rack with non-stick spray and preheat grill to medium-high heat 350-400 F degrees.

Thread pork and vegetables onto skewers separately. First, you need to poke a hole with a sharp skewer as the swizzle sticks are too thick to push through the meat and veggies. Grill the pork for anywhere between 5-10 minutes depending on the size of the meat and heat of your grill. Brush the vegetables with a tbsp. oil and sprinkle with salt and pepper. Grill for 5-10 minutes per side. Brush the pork and vegetables with reserved marinade.

Serve immediately with rice, noodles, extra marinade, sauce or gravy.

Recipe by cookingwithauntjuju.com 

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