Description
Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.
Ingredients
- ⅓ cup granulated sugar
- ¼ cup white vinegar
- ¼ cup fresh lime juice
- 2 tablespoons fish sauce
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons Melt® Organic Buttery Spread
- 2 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 3 garlic cloves, minced
- ½ teaspoon pepper
- 2 (1 pound) pork tenderloins, trimmed all visible fat, and cut into 3-by-1/4-inch strips
- ½ cup lightly packed fresh cilantro
Instructions
- For the sauce: Whisk granulated sugar
- vinegar
- lime juice
- fish sauce
- garlic
- and red pepper flakes together in a bowl; set aside for serving.
- For the pork: Combine buttery spread
- fish sauce
- soy sauce
- brown sugar
- garlic
- and pepper in a bowl. Combine marinade and pork in a large resealable plastic bag. Seal the bag tightly
- toss to coat pork
- and marinate in the refrigerator for up to 1 hour.
- Weave 2 pieces of pork onto each skewer.
- For a charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot
- pour them in an even layer over the grill. Set the cooking grate in place
- cover
- and heat the grill until hot
- about 5 minutes.
- For a gas grill: Turn all the burners to high
- cover
- and heat the grill until hot
- about 15 minutes. Oil the cooking grate and adjust the burners as needed to maintain high heat.
- Place the skewers on the preheated grill; cook until pork is cooked through and lightly charred around the edges
- 7 to 10 minutes
- flipping the skewers halfway through.
- Transfer the skewers to a platter and let rest for 5 minutes. Remove pork from the skewers
- sprinkle the cilantro leaves over the top
- and serve
- passing the sauce separately.
Servings: 6