Hoisin Pork Skewers with Quick Pickled Vegetable Ribbons
By Tested and perfected in the Sur la Table kitchen
Images
Serves
4 servings
Ingredients
Hoisin Pork Skewers
1/2 cup soy sauce
4 tablespoons dry-roasted peanuts, finely chopped
4 teaspoons seasoned rice vinegar
2 garlic clove, peeled and finely minced
1 tablespoon toasted sesame oil
2 teaspoons hot pepper sauce
1/8 teaspoon freshly ground black pepper
2 tablespoons peeled fresh ginger, finely minced
1/2 bunch green onions, sliced on the bias into 1-inch pieces
Vegetable oil, for brushing grill grates
2 pounds boneless pork loin, cut into 1/4-inch thick by 1-inch wide by 4-inch long strips
Quick Pickled Vegetable Ribbons
2 medium carrots, peeled
1 small daikon radish, peeled
2 medium cucumbers, peeled and deseeded
2 cups rice wine vinegar
1/4 cup tamari soy sauce
1/2 cup mirin
1/2 cup sugar
1 tablespoon pickling spice
1 tablespoon kosher salt
1/2 cup soy sauce
4 tablespoons dry-roasted peanuts, finely chopped
4 teaspoons seasoned rice vinegar
2 garlic clove, peeled and finely minced
1 tablespoon toasted sesame oil
2 teaspoons hot pepper sauce
1/8 teaspoon freshly ground black pepper
2 tablespoons peeled fresh ginger, finely minced
1/2 bunch green onions, sliced on the bias into 1-inch pieces
Vegetable oil, for brushing grill grates
2 pounds boneless pork loin, cut into 1/4-inch thick by 1-inch wide by 4-inch long strips
Quick Pickled Vegetable Ribbons
2 medium carrots, peeled
1 small daikon radish, peeled
2 medium cucumbers, peeled and deseeded
2 cups rice wine vinegar
1/4 cup tamari soy sauce
1/2 cup mirin
1/2 cup sugar
1 tablespoon pickling spice
1 tablespoon kosher salt
Procedure
If using bamboo skewers, soak in water for at least 1 hour before using.
To prepare hoisin sauce, Combine soy sauce, peanuts, black soy sauce, rice vinegar, garlic, sesame oil, Sriracha, black pepper, ginger, and green onions in a small mixing bowl, whisking to combine. Set aside.
Prepare a medium charcoal fire, heat a gas grill to medium, or heat a grill pan over medium heat. Brush grill grates or grill pan with a light coating of vegetable oil using a silicone pastry brush. Thread pork strips onto skewers so the pork lays flat. Brush each pork skewer with hoisin glaze on all sides.
Place skewers on grill and cook, turning every few minutes, until pork is cooked through, about 6 to 8 minutes total. Remove skewers from grill and place on a large plate.
To serve, arrange pickled vegetable ribbons on a large serving platter. Arrange pork skewers on top and serve immediately.
Quick Pickled Vegetable Ribbons
These quick pickled vegetables are great to have on hand for easy summer meals or for snacking. You can substitute other vegetables, such as cabbage, green beans, or cauliflower, if you prefer.
Using a mandolin, vegetable peeler, or food processor fitted with a slicing blade, very thinly slice carrots, daikon radish, and cucumbers lengthwise to create paper-thin ribbons. Place in a large mixing bowl and set aside.
Combine rice wine vinegar, soy sauce, mirin, sugar, pickling spice, and salt in a small sauce pan. Bring to a simmer then remove from heat. Let steep for 15 minutes.
Strain vinegar mixture over vegetable ribbons and toss well, then gently press down ribbons to completely cover with liquid.
Cover and refrigerate for at least 30 minutes and up to 3 days.
To prepare hoisin sauce, Combine soy sauce, peanuts, black soy sauce, rice vinegar, garlic, sesame oil, Sriracha, black pepper, ginger, and green onions in a small mixing bowl, whisking to combine. Set aside.
Prepare a medium charcoal fire, heat a gas grill to medium, or heat a grill pan over medium heat. Brush grill grates or grill pan with a light coating of vegetable oil using a silicone pastry brush. Thread pork strips onto skewers so the pork lays flat. Brush each pork skewer with hoisin glaze on all sides.
Place skewers on grill and cook, turning every few minutes, until pork is cooked through, about 6 to 8 minutes total. Remove skewers from grill and place on a large plate.
To serve, arrange pickled vegetable ribbons on a large serving platter. Arrange pork skewers on top and serve immediately.
Quick Pickled Vegetable Ribbons
These quick pickled vegetables are great to have on hand for easy summer meals or for snacking. You can substitute other vegetables, such as cabbage, green beans, or cauliflower, if you prefer.
Using a mandolin, vegetable peeler, or food processor fitted with a slicing blade, very thinly slice carrots, daikon radish, and cucumbers lengthwise to create paper-thin ribbons. Place in a large mixing bowl and set aside.
Combine rice wine vinegar, soy sauce, mirin, sugar, pickling spice, and salt in a small sauce pan. Bring to a simmer then remove from heat. Let steep for 15 minutes.
Strain vinegar mixture over vegetable ribbons and toss well, then gently press down ribbons to completely cover with liquid.
Cover and refrigerate for at least 30 minutes and up to 3 days.
Hoisin Pork Skewers with Quick Pickled Vegetable Ribbons
By Tested and perfected in the Sur la Table kitchen
Serves
4 servings
Ingredients
Hoisin Pork Skewers
1/2 cup soy sauce
4 tablespoons dry-roasted peanuts, finely chopped
4 teaspoons seasoned rice vinegar
2 garlic clove, peeled and finely minced
1 tablespoon toasted sesame oil
2 teaspoons hot pepper sauce
1/8 teaspoon freshly ground black pepper
2 tablespoons peeled fresh ginger, finely minced
1/2 bunch green onions, sliced on the bias into 1-inch pieces
Vegetable oil, for brushing grill grates
2 pounds boneless pork loin, cut into 1/4-inch thick by 1-inch wide by 4-inch long strips
Quick Pickled Vegetable Ribbons
2 medium carrots, peeled
1 small daikon radish, peeled
2 medium cucumbers, peeled and deseeded
2 cups rice wine vinegar
1/4 cup tamari soy sauce
1/2 cup mirin
1/2 cup sugar
1 tablespoon pickling spice
1 tablespoon kosher salt
1/2 cup soy sauce
4 tablespoons dry-roasted peanuts, finely chopped
4 teaspoons seasoned rice vinegar
2 garlic clove, peeled and finely minced
1 tablespoon toasted sesame oil
2 teaspoons hot pepper sauce
1/8 teaspoon freshly ground black pepper
2 tablespoons peeled fresh ginger, finely minced
1/2 bunch green onions, sliced on the bias into 1-inch pieces
Vegetable oil, for brushing grill grates
2 pounds boneless pork loin, cut into 1/4-inch thick by 1-inch wide by 4-inch long strips
Quick Pickled Vegetable Ribbons
2 medium carrots, peeled
1 small daikon radish, peeled
2 medium cucumbers, peeled and deseeded
2 cups rice wine vinegar
1/4 cup tamari soy sauce
1/2 cup mirin
1/2 cup sugar
1 tablespoon pickling spice
1 tablespoon kosher salt
Procedure
If using bamboo skewers, soak in water for at least 1 hour before using.
To prepare hoisin sauce, Combine soy sauce, peanuts, black soy sauce, rice vinegar, garlic, sesame oil, Sriracha, black pepper, ginger, and green onions in a small mixing bowl, whisking to combine. Set aside.
Prepare a medium charcoal fire, heat a gas grill to medium, or heat a grill pan over medium heat. Brush grill grates or grill pan with a light coating of vegetable oil using a silicone pastry brush. Thread pork strips onto skewers so the pork lays flat. Brush each pork skewer with hoisin glaze on all sides.
Place skewers on grill and cook, turning every few minutes, until pork is cooked through, about 6 to 8 minutes total. Remove skewers from grill and place on a large plate.
To serve, arrange pickled vegetable ribbons on a large serving platter. Arrange pork skewers on top and serve immediately.
Quick Pickled Vegetable Ribbons
These quick pickled vegetables are great to have on hand for easy summer meals or for snacking. You can substitute other vegetables, such as cabbage, green beans, or cauliflower, if you prefer.
Using a mandolin, vegetable peeler, or food processor fitted with a slicing blade, very thinly slice carrots, daikon radish, and cucumbers lengthwise to create paper-thin ribbons. Place in a large mixing bowl and set aside.
Combine rice wine vinegar, soy sauce, mirin, sugar, pickling spice, and salt in a small sauce pan. Bring to a simmer then remove from heat. Let steep for 15 minutes.
Strain vinegar mixture over vegetable ribbons and toss well, then gently press down ribbons to completely cover with liquid.
Cover and refrigerate for at least 30 minutes and up to 3 days.
To prepare hoisin sauce, Combine soy sauce, peanuts, black soy sauce, rice vinegar, garlic, sesame oil, Sriracha, black pepper, ginger, and green onions in a small mixing bowl, whisking to combine. Set aside.
Prepare a medium charcoal fire, heat a gas grill to medium, or heat a grill pan over medium heat. Brush grill grates or grill pan with a light coating of vegetable oil using a silicone pastry brush. Thread pork strips onto skewers so the pork lays flat. Brush each pork skewer with hoisin glaze on all sides.
Place skewers on grill and cook, turning every few minutes, until pork is cooked through, about 6 to 8 minutes total. Remove skewers from grill and place on a large plate.
To serve, arrange pickled vegetable ribbons on a large serving platter. Arrange pork skewers on top and serve immediately.
Quick Pickled Vegetable Ribbons
These quick pickled vegetables are great to have on hand for easy summer meals or for snacking. You can substitute other vegetables, such as cabbage, green beans, or cauliflower, if you prefer.
Using a mandolin, vegetable peeler, or food processor fitted with a slicing blade, very thinly slice carrots, daikon radish, and cucumbers lengthwise to create paper-thin ribbons. Place in a large mixing bowl and set aside.
Combine rice wine vinegar, soy sauce, mirin, sugar, pickling spice, and salt in a small sauce pan. Bring to a simmer then remove from heat. Let steep for 15 minutes.
Strain vinegar mixture over vegetable ribbons and toss well, then gently press down ribbons to completely cover with liquid.
Cover and refrigerate for at least 30 minutes and up to 3 days.