Thursday, July 14, 2011

Pork Kebab Teriyaki...And The Land Of The Rising Sun

  Teriyaki sauce:
Teriyaki is basically a Japanese way of cooking fish. The west extended this method to cook pork, beef, and poultry, and vegies.There are different ways of making this sauce and marinade depending on the mood of every person preparing it and depending on what he has on hand.



The best I could do with 1 kg of pork loin today is  the following:
You will need:
Makes 9 skewers depending on the length of the skewers and the size of your port cubes.
-  1 kg of pork loin cut in cubes.

  • ½ cup of soy sauce.
  • Pepper no salt cause of the soy sauce..
  • 4 cloves of garlic crushed and minced.
  • 2 Tbsp. oil.
  • 2 Tbsp. dry vermouth.
  • 1 Tbsp. honey.
-  ¼ cup roasted sesame seed.
-  Wooden shish kebab skewers soaked in water so they don't burn during charcoal grilling.
Method:
-  Combine Teriyaki ingredients into a sauce.
-  Add roasted sesame seeds onto meat.

-  Thread pork cubes and keep them soaked in the sauce until time to grill.
-  Grill on high fire long enough to cook pork turning skewers frequently
-  Baste frequently with sauce.
Serve with fresh, crunchy green salad.
Bon Appétit,
Stelio



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