South Park Magazine

Szechuan Pork Kebabs with Rice and Skillet Vegetables

Richard Rudisill

Pork tenderloin is a great protein to mix into your weekly dinner mix. It is low in fat, high in protein and doesn’t require a whole lot of fuss. It is relatively inexpensive and can be used in countless different applications. For these kebabs we simplify the cooking process altogether by cubing it up before hand; then marinate and skewer them for a quick cook.Contrary to popular belief pork doesn’t have to be cooked well done; and is the most common mistake made when cooking pork tenderloin. Even if you like your meat cooked all the way through you can have a nice and juicy piece of meat. 1). cook it at a lower temperature. 2). pull it off the heat before it is cooked all the way through. The residual heat will finish cooking it without over cooking it and drying it out.For more recipes and tips visit, and tune in to WCCB Charlotte every Tuesday morning from 7-9 am and watch Chef Troy cook live during his weekly cooking segments.Pork

1 Each-Pork Tenderloin-Cubed

2 Tablespoons-Soy Sauce

2 Tablespoons-Hosin Sauce

1 Tablespoon-Apple Cider Vinegar

¼ Cup-Olive Oil

2 Tablespoons-Szechuan Peppercorns

1 Tablespoon-Coriander Seeds

1 Teaspoon-Fennel Seeds

¼ Teaspoon-Crushed Red Pepper

1 Tablespoon-Kosher Salt

1 Teaspoon-Granulated Garlic

6 Each-Twelve Inch-SkewersSauce

1 Cup-Greek Yogurt

2 Tablespoons-Olive Oil

2 Tablespoons-Apple Cider Vinegar

1 Clove-Garlic

To Taste-kosher Salt/Black Pepper/Crushed Red PepperRice

1 Cup-White Long Grain Rice

2 Cup-Chicken/Vegetable Stock

2 Tablespoons-Apple Cider Vinegar

To Taste-Kosher Salt/Black PepperVegetables

2 Tablespoons-Olive Oil

Green Bell Pepper-stem/seeds removed, sliced into strips

Red Bell Pepper- stem/seeds removed, sliced into strips

1 Each-Red Onion-sliced into strips

1 Clove-Garlic-chopped fine

To Taste-Dark Chili Powder

To Taste-Kosher Salt/Black PepperDirections

1. For marinade, combine soy and hosin sauce with vinegar and oil.

2. Place cubed pork in zip bag and add marinade.

3. Close bag, forcing air out of bag, zip and message pork with marinade.

4. Let marinade for at least 30 minutes and no more than 2 hours.

5. Toast peppercorns, fennel, coriander and crushed red pepper in a sauté pan over medium heat.

6. Remove and place in a spice grinder and process to a powder.

7. Add salt, garlic and combine.

8. Combine all ingredients for sauce together and refrigerate.

9. Bring rice/stock for rice to a boil and add vinegar, salt/pepper.

10. Low heat to lowest setting, cover and cook for 13 minutes.

11. Remove rice from heat and keep covered to steam while preparing the rest of the dish.

12. Preheat grill/grill pan/griddle to medium high heat for direct heat grilling.

13. Warm oil in a iron skillet/metal pan over medium heat.

14. Add peppers, onions and cook to soften slightly, about 5 minutes.

15. Lower heat, add garlic and season with chili/salt/pepper.

16. Remove from heat and cover to keep warm.

17. Remove pork from marinade and place on skewers.

18. Season liberally with spice blend and place on grill.

19. Char on all sides until just warmed through, about 2 minutes per side.

20. Plate rice in individual bowls or a serving platter and top with vegetables.

21. Top with pork skewers, a dollop of yogurt sauce and serve.