Asian Pork Kabobs
Sweet and tangy, these kabobs have a delicious kick, thanks to the hot pepper sauce. The recipe can be adapted to add your favorite vegetables. It's great with rice and a fresh salad. Recipe published in Country Woman July/August 2006.
Marinate: 2 Hours
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- 1/4 cup(s) teriyaki sauce
- 2 tablespoon(s) balsamic vinegar
- 2 tablespoon(s) sesame oil
- 2 tablespoon(s) honey
- 2 teaspoon(s) sriracha Asian hot chili sauce or 1 teaspoon hot pepper sauce
- 1 pound(s) pork tenderloin, cut into 1-inch cubes
- 1 medium onion, quartered
- 1 medium sweet red pepper, cut into 2-inch pieces
- • In a small bowl, combine the teriyaki sauce, vinegar, oil, honey and hot pepper sauce. Pour 1/3 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
- • Drain and discard marinade from pork. On four metal or soaked wooden skewers, alternately thread the pork, onion and red pepper.
- • Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and meat is no longer pink, turning occasionally and basting frequently with reserved marinade.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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