Hands On: 1 hour Total: 4 hours 30 minutes Prepare marinade: Place green onions, oil, garlic, jalapeno, ginger, sesame oil and lime juice in a large resealable plastic bag. Close and shake to combine. Add pork; turn to coat evenly with marinade. Refrigerate for 4 hours. Prepare sauce: Heat small saucepan over medium heat; when hot add oil and onion. Cook 4 minutes stirring occasionally or until onion is tender. Add ginger and garlic; cook 1 minute or until aromatic. Add undrained tomatoes, rice vinegar, soy sauce, sugar and red pepper flakes to pan; stir to combine. Bring sauce to a simmer; simmer 10 minutes over medium-low heat stirring occasionally. Pour sauce into blender; puree 1 minute or until smooth. Keep warm. Place marinated pork on prepared skewers; discard marinade. Spray nonstick grill pan or large skillet with cooking spray; heat over high heat. When hot add skewered pork to pan; cook 3 to 5 minutes on each side, or until pork is cooked and no longer pink. Serve with dipping sauce.
This recipe sounded much better than it actually tasted. It was too much work for a ho-hum result.
