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Small figs hold together better than larger ones on the grill. It's necessary to cook the figs and pork separately because the delicate fruit cooks more quickly. If using wooden skewers, soak them in water for 30 minutes before threading the pork.

Bruce Aidells
Recipe by Cooking Light June 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 pork brochette, 1 fig brochette, and 2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients, stirring with a whisk. Reserve 1/4 cup soy sauce mixture; cover and chill.

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  • Combine pork and remaining soy sauce mixture in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours or up to overnight, turning the bag occasionally.

  • Prepare grill.

  • Remove pork from bag, reserving marinade. Pour the marinade into a small saucepan, and bring to a boil. Cook 2 minutes. Thread 4 pork pieces onto each of 6 (12-inch) skewers. Thread 4 figs lengthwise onto each of another 6 (12-inch) skewers. Place pork brochettes on grill rack coated with cooking spray; grill for 10 minutes or until tender, turning and basting frequently with cooked marinade. Add fig brochettes to grill during the last 5 minutes of cooking time, turning once.

  • Place 1/4 cup reserved soy sauce mixture in a small microwave-safe bowl; microwave at high 2 minutes or until thoroughly heated. Serve with brochettes.

Nutrition Facts

326 calories; calories from fat 19%; fat 6.9g; saturated fat 1.8g; mono fat 2.9g; poly fat 1.4g; protein 26g; carbohydrates 43.1g; fiber 6.7g; cholesterol 74mg; iron 2.4mg; sodium 457mg; calcium 80mg.
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