This is another of our pre-frozen-in-marinade meals from our night of debauchery (AKA cooking while consuming wine and, according to my husband, braiding our hair and talking about our feelings). My mom gave me this recipe and I’m pretty sure she got it from Best of Bridge. Also, I think Meagan has a version of it on her website. It’s a classic, it’s fantastic, just do it. And make a point of finding the sweet indonesian soy sauce; it absolutely makes this dish; there is no substitute. Check in the ethnic section of your local grocery store, they should have it, mine does. We had this with bbq’d veggies (recipe below) and steamed Jasmine rice sprinkled with shredded coconut (my new low fat way of having coconut rice). Very tasty and family friendly to boot.
1 1/2 lbs pork tenderloin, cubed (about 1 large or 2 small)
1 Tbsp lemon juice
1 lemon rind, grated
1/2 tsp tabasco sauce
3 Tbsp grated onion
3 Tbsp brown sugar
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ginger
1 clove garlic, finely chopped
1/2 cup sweet indonesian soy sauce
Stir together everything but the pork, then add the pork and marinate 8 hours or overnight (or divide into freezer bags and freeze away, just make sure you take them out early enough to marinade for a few hours once thawed). Skewer the meat on soaked bamboo skewers and barbeque over medium high heat for 10 – 15 min, turning every few minutes until cooked through and the marinade should be carmelized on the outside.
Take a smattering of vegetables (my favourites: brocoli, mushrooms, onions – spring onions with the greens shortened but still attached are wonderful and very pretty – zucchini, summer squash, asparagus, peppers, carrots, eggplant, green beans, etc.) and toss them with a tablespoon or so of olive oil and a healthy dose of coarse sea salt and pepper. Toss them on the grill (either directly or on a bbq stir fry pan) and cook over medium heat, turning frequently, until slightly charred and tender, about 15 minutes. I often do this on the upper grill if I am cooking the meat as well, in which case a higher heat is ok; on the bottom grill you really have to watch it, as they will char quite quickly.