Miso Ginger Pork Kabobs
- Calories
- Fat
- Protein
- Fiber
Ingredients
12 ingredients | 45 minutes | 4 servings
- 1 lb. boneless pork top loin (cut into 1-inch cubes)
- 1/4 cup mirin rice cooking wine
- 2 Tbsp. white miso (fermented soybean paste)
- 2 Tbsp. unseasoned rice vinegar
- 1 Tbsp. fresh ginger (grated)
- 1 Tbsp. honey
- 1/2 tsp. Asian toasted sesame oil
- 5 green onions (cut into 1-inch pieces)
- 2 red bell peppers (small, and/or yellow and/or green bell peppers seeded and cut into 1-inch pieces)
- vegetable oil
- sesame seeds, toasted
- bibb lettuce leaves (small)
Directions
- Preheat grill to medium heat for direct grilling. Soak bamboo skewers in water for 30 minutes.
- Meanwhile, place pork in large resealable plastic bag. In a medium bowl whisk together mirin, miso, rice vinegar, ginger, honey and sesame oil. Set aside 3 tablespoons of the miso marinade. Pour remaining marinade over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Let stand at room temperature for 15 minutes.
- Alternately thread pork, green onions and bell peppers onto bamboo skewers, using 2 skewers for each kabob for easy turning. Discard miso marinade in bag. Brush meat and onions with half of the reserved miso mixture.
- Brush grill grate with vegetable oil. Grill kabobs, covered, for 8 to 10 minutes or until the internal temperature of the pork reaches 145° F, turning over halfway through grilling. Let rest for 3 minutes.
- Serve kabobs on lettuce leaves. Brush with remaining reserved miso mixture. Sprinkle with sesame seeds.
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