Indulge your taste buds with today’s culinary delight—Spicy Pork Skewers. The vibrant combination of chiles, garlic, and vinegar, enhanced by the unexpected addition of Sprite and dried mushrooms, results in a marinade bursting with flavor. Don’t let a drop go to waste; reserve the extra marinade to baste your skewers as they sizzle on the grill. This recipe is a perfect addition to your repertoire of delicious outdoor cooking adventures.

Spicy Pork Skewers

Prep Time: 1 hour (including freezing)

Cook Time: 6-8 hours marinating, 10 minutes grilling

Servings: 4-6

Cuisine: Asian-inspired

Ingredients:

• 2 lb. (907 g) skinless, boneless pork shoulder, firm and slightly frozen
• ½ small red onion, thinly sliced
• 12 red Thai chiles, finely chopped
• 8 garlic cloves, chopped
• 1 cup (240 ml) Sprite or 7UP soda
• ½ cup (120 ml) soy sauce
• ⅓ cup (80 ml) cane vinegar or unseasoned rice vinegar
• ¼ cup (50 g) white sugar
• 1 tablespoon black peppercorns
• 1 tablespoon kosher salt, plus more to taste
• 6 dried mushrooms (shiitake), ground into powder

Expert Tips:

1. Freeze the pork to ease slicing and enhance texture.
2. Whisk the powdered mushrooms into the marinade for an extra layer of umami.
3. Ensure each pork piece is individually coated with the marinade for optimal flavor absorption.
4. Reserve some marinade for basting while grilling to intensify the taste.

How to Make Spicy Pork Skewers:

1. Prepare Pork: Freeze the slightly firm pork shoulder for 45-60 minutes. Slice it lengthwise into 1″ – 2″ wide strips.
2. Create Marinade: In a sealable plastic bag, combine red onion, Thai chiles, garlic, Sprite, soy sauce, vinegar, sugar, black peppercorns, kosher salt, and powdered mushrooms.
3. Marinate Pork: Add pork strips individually to the bag, ensuring even coating. Avoid sticking pieces together. Cover and refrigerate for 6-8 hours.
4. Skewer and Grill: Remove pork from the marinade. Skewer the pieces while preheating the grill to medium-high heat. Season to taste and grill each skewer for approximately 2 minutes until well-browned.
5. Baste and Finish: Using the reserved marinade, baste the skewers and continue grilling for about 4 minutes or until thoroughly cooked and browned.

Recipe FAQs:

Q1: Can I use a different cut of pork? A1: While pork shoulder provides a juicy texture, you can experiment with pork loin or tenderloin for a leaner option.

Q2: Can I substitute fresh mushrooms for dried ones? A2: Yes, but dried mushrooms intensify the flavor. If using fresh, adjust the quantity for a balanced taste.

Q3: Can I marinate the pork for a shorter time? A3: For maximum flavor, stick to the suggested marinating time. However, a minimum of 4 hours will still yield tasty results.

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Spicy Pork Skewers

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 20 minutes

There's nothing quite like these spicy pork skewers with a mixture of chiles, garlic, and vinegar, combined with Sprite and dried mushrooms, creating a marinade that’s full of flavor.  Savor every drop of the marinade – keep the extra and baste your skewers while they’re on the grill!

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Ingredients

• 2 lb. skinless, boneless pork shoulder
• ½ small red onion, sliced thin
• 12 red Thai chiles, chopped
• 8 garlic cloves, chopped
• 1 cup Sprite or 7UP soda
• ½ cup soy sauce or coconut aminos
• ⅓ cup cane vinegar or unseasoned rice vinegar
• ¼ cup white sugar
• 1 Tbsp. black peppercorns
• 1 Tbsp. kosher salt, plus more to taste
• 6 dried mushrooms (shiitake)

Instructions

1. Freeze the boneless, skinless pork shoulder until it is firm around the edges.
2. This should take 45-60 minutes.
3. Then, slice it lengthwise into 1”-2” wide strips.
4. Combine ingredients for your marinade in a large plastic bag that can be sealed.
5. Grind mushrooms into a powder, then whisk the powder into the marinade. 
6. Add pork slowly, a few pieces at a time, so that they coat well.
7. Don’t let them stick together so each piece can absorb the marinade. 
8. Cover the mixture.
9. Let the pork and marinade chill in the refrigerator for 6-8 hours.
10. Remove pieces of pork from the marinade and begin putting them on skewers while waiting for the grill to reach medium-high heat. 
11. Season the pork to your liking and grill each skewer for about 2 minutes.
12. They should be well-browned at this point.
13. Using your leftover marinade, baste the skewers and continue to grill until cooked through and browned (this should take about 4 minutes).

Notes

1. Freeze the pork to ease slicing and enhance texture.
2. Whisk the powdered mushrooms into the marinade for an extra layer of umami.
3. Ensure each pork piece is individually coated with the marinade for optimal flavor absorption.
4. Reserve some marinade for basting while grilling to intensify the taste.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 102mgSodium: 1442mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 28g

The Nutritional Information may not be accurate.

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