Spicy Grilled Pork Skewer

My grill usually goes dormant during cold season weather as its owner acts like a bear, hibernating in winter, trying to escape from the winter chill. However, once in a blue moon, I do feel the urge to fire up the grill to make sure that it is still working. Don’t you have that kind of curiosity? So, though it’s chilly outside, I am lighting it up and grilling the spicy grilled pork skewer. One plus side is that, while the pork is grilling, you can step inside your cozy warm home and just watch the clock before turning the skewer or taking it off the grill.

This spicy grilled pork skewer has an explosion of flavor going on. The pork is juicy and tender with a bit of charred taste. It is also spicy, savory and aromatic with a great mix of spices. A great dish to have for all kinds of weather really. You can make ahead the dry spices mix and store it in your pantry. The dry spices mix can also be used for steak, hamburger patty and so on.

When it comes to any gathering or potluck party, this spicy grilled pork skewer recipe is one of my go-to-recipes because I can make it a day before. Just marinate the pork, stick it in the skewer and left it in the fridge overnight. On the day of the gathering, then I can grill it or bring it over to gathering place and grill it on the spot. Hope you also enjoy this recipe as much as I do.

Tip: If you would like leaner pork, you can use pork tenderloin instead. However, using the tenderloin cut will not be as juicy, yet not too much fat.

Ingredient:

• 1 lb boneless pork shoulder chops, cut into small cubes.
• 3 cloves garlic, minced
• ½ medium-sized shallot, chopped
• 1 tablespoon olive oil
• 1 tablespoon rice wine
• Bamboo skewers, soaked in water at least 2 hours or more

Dry Spices:

• 1 tablespoon red chili flakes
• 1 tablespoon cumin seed
• ½ tablespoon fennel seed
• A dash of salt and pepper

Direction:

• Put together all the dry spices ingredients in a blender. Blend the dry spices coarsely or until some of the cumin and fennel seed got crushed.
• Set aside 1 tablespoon of the dry spices.
• In a large bowl, add pork, garlic, shallot, olive oil, rice wine and the remaining dry spices and mix well. Marinate it for at least 1 hour.
• Get the soaked-in skewer ready and add the marinated pork to the skewer. Fill the pork about 2/3 of the skewer.
• Turn up the fire on the grill or you can use a charcoal grill. Grill and cover the pork skewer for about 7-10 minutes per side. Ensure that the pork is cooked thoroughly.
• Remove skewer from grill and immediately sprinkle with the left-over dry spice. It is better to sprinkle it right away while it is hot.
• Plate and serve it. Enjoy!