Ginger Lime Pork Brochettes
3 ounce white wine (3 to 4 oz – half a mini bottle)
2 tablespoon vegetable or olive oil
2 tablespoon ginger root, fresh
2 tablespoon lime peel
2 garlic gloves
1 teaspoon ground white pepper
1 teaspoon salt (more or less, depending on taste)
1 1/2 pound boneless pork rib (or any other cut of pork; see notes)
Enough skewers to skewer the meat; I use 10 in. metal skewers in my cooking of which I need 2
- 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).
- 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.