Summary
| Yield | |
|---|---|
| Source | Thomsonj |
| Prep time | 2 1/2 hours |
| Cooking time | 30 minutes |
| Total time | 3 hours |
Ingredients
Instructions
If using bamboo skewers place them in water to soak them.
Chop up the ginger coarsely and crush it with the side of your chef's knife.
Crush the garlic with the side of your chef's knife.
Cut up meat into 1 in. cubes and place into a zip lock bag or a vacuum canister.
Combine first 8 ingredients in a bowl to make a marinade.
Pour marinade into bag or canister, and remove as much of the air as possible (you can use the straw method as described in the Montreal steak recipe, if using a zip lock bag).
Refrigerate for 2 hours.
Place the meat to skewers, and cook using your favorite method (BBQ/Oven) to well done (internal temperature 160F).
Notes
For this recipe I use boneless pork rib because it has a bit of fat in it, which prevents the meat from drying up when cooking. You can use other cuts of pork (pork loin, pork tenderloin, boneless pork chop), or something to try instead would be boneless chicken.
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