Miso-glazed pork kebabs
5
- Prep Time20 min
- Total Time20 min
- Makes4 Servings
Jodi Pudge
Ingredients
2 tbsp miso paste, preferably white
2 tbsp dry sherry
2 tbsp honey
1 tsp finely grated fresh ginger
1 tsp vegetable oil
500 g pork tenderloin
1 bunch green onions, about 5, cut into 1 inch pieces
1 large yellow bell pepper, cut into 1 inch pieces
Instructions
Whisk miso with sherry, honey, ginger and oil in a medium bowl until smooth. Slice pork into 1-in. cubes, then add to marinade. Stir until coated. Let stand for 15 min.
Preheat barbecue to medium-high. Thread pork, onion and pepper onto 8 skewers. Brush meat and veggies with any remaining miso mixture.
Oil grill. Barbecue skewers, turning occasionally, until pork is cooked through, about 9 min. Serve with rice.
Nutrition (per serving)
Calories 224, Protein 29g, Carbohydrates 16g, Fat 4g, Fibre 2g, Sodium 382mg.
Prep Tip:
If using wooden skewers, soak in water for 20 min before putting on the grill.
Reader Tested!
“Everyone loved it ! It’s such a simple way to marinate meat. My grocery store didn’t have miso, but I found it at an Asian shop. We’re definitely going to make it again at our next barbecue.” JOANNE GIBSON, GUELPH, ONT.
