Sweet and succulent, citrus flavoured pork skewers, garnished with vibrant chillies or green onion.
|6||Cloves garlic, crushed|
|1/4 cup||(60 mL) Sugar|
|1/4 cup||(60 mL) Soy sauce|
|1 tsp||(5 mL) Lime zest|
|1 tsp||(5 mL) Orange zest|
|1/2 tsp||(2 mL) Pepper|
|1 tbsp||(15 mL) Freshly squeezed orange juice|
|2 tbsp||(30 mL) Freshly squeezed lime juice|
|2||Maple Leaf Prime® Portions Boneless Pork Chops|
|1/2 cup||(125 mL) Sprite or 7-Up|
|Thinly sliced hot chillies or green onions for garnish|
WHISK together the first eight ingredients in a small bowl. Cut the pork chops into ½” (1 cm) strips, lengthwise and place in a shallow dish or a plastic freezer bag. Pour the marinade, along with the Sprite or 7-Up over the pork. Massage to coat and refrigerate for at least four hours or up to overnight.
PREHEAT the BBQ to medium-high. Lightly coat the grill with a non-stick cooking spray. Thread the pork onto skewers in a ribbon-like fashion. Pour the remaining marinade into a small saucepan and bring to a boil. Reduce the heat to simmer and continue to cook for about 10 minutes or until slightly thickened.
GRILL the pork skewers for 8-10 minutes, turning and basting frequently with the sauce until evenly char-grilled and the internal temperature has reached 160°F (71°C). Garnish with hot chillies or green onions.
If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
Serve with cucumber salad and rice.
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