Remember Asian-Inspired Coleslaw? Hopefully so – that was only this past Sunday, after-all! This pork is one of many options that partners well with the coleslaw to make a complete meal! (If you don’t eat pork, you can do the same thing with chicken!) These are delicious and a little asian-inspired, as well! I usually make them with tomatoes or another vegetable skewered along with the pork, but if you don’t want anything other than the meat, go for it! They are delicious on their own, as well! These don’t take long to prepare or grill, but plan in advance for the marinating and skewers soaking time! Don’t feel like soaking skewers? Use metal skewers instead – just make sure they’ve cooled before you touch the with a bare hand! Check out this step-by-step:
Living in South Carolina, September and October (and even November) make for excellent grilling months! The temperatures have finally cooled off enough to make standing next to a hot grill bearable. Honestly, we could use a little more cooling. The high in my neck of the woods today was 89℉…and in October, too!
Never fear, I am not letting the warm weather cramp my fall-spirit! I absolutely adore the fall. This past weekend, John and I went into the North Carolina mountains for a super-cool (double entendre, anyone?) getaway to relax and really start feeling fall. The highs up there were in the upper 60s and we even had our first fire of the season! We also spent some time outside grilling these skewers and had a hard time not eating them straight off the grill because we know that they are just. that. good. Bon appetite!
- 10 bamboo skewers
- 3 boneless pork chops, cubed (about 1.25 lbs.)
- 30-ish cherry tomatoes (or another vegetable of your choosing)
- 5 tbsp. teriyaki sauce
- 2 cloves garlic, minced
- 1 tbsp. sesame seeds
- Add pork, teriyaki, garlic, and sesame seeds to a large Ziploc bag.
- Shake bag to ensure an even coating of marinade.
- Place marinating pork in the refrigerator.
- While pork marinates, soak the skewers in water. (You could do this using a casserole dish or cookie sheet with sides.)
- After an hour, heat grill to medium.
- Then, skewer pork and tomatoes onto bamboo, alternating ingredients. Be careful to distribute your pork and tomatoes evenly over your ten skewers.
- Grill for 10-12 minutes (or until desired doneness), turning skewers regularly.
- Let pork rest 2-3 minutes before serving
- These are great served with Asian-Inspired Coleslaw!
- I have had these with tomatoes, mushrooms, zucchini, and summer squash - each was delicious!