the crispy grilled pork on a rice noodle salad with
romaine, cucumber, mint, basil and roasted peanuts.
struggle to add flavor and intrigue to lean meats, such as
chicken breasts and pork tenderloin. The grill helps. Heck,
the grill adds interest to most everything we cook. Season
the food highly, and dinner doldrums disappear.
crispy edges, moist interiors and super-fast cooking, I
slice lean meats thinly before tossing in a zesty sauce or
marinade. Then the sauced slices get threaded onto thin
skewers. Set over hot coals, the meat cooks in about 5
minutes. The result will remind you of those mouthwatering,
crispy, spit-roasted meats served in gyros and tacos.
"slice, season and skewer" technique can be
applied to almost any kind of lean, tender meat, such as
pork tenderloin, leg of lamb, flank steak, and chicken
thighs or breasts. I use olive oil, fresh oregano and
crushed garlic with lamb slices, then tuck the grilled meat
into toasted pita with cucumber-yogurt sauce. Chicken thighs
brushed with red curry paste taste great wrapped in warm
speedy barbecued pork sandwich, I use pork tenderloin. For a
more traditional tasting sandwich, slather the meat slices
before grilling with your favorite barbecue sauce — just
watch the heat as the sugars in some sauces tend to burn
summer, I’m changing it up a bit and making an
Asian-inspired barbecue pork sandwich, using two of my
favorite standby condiments: refrigerated lemongrass puree,
and Asian black bean garlic sauce. The result won’t taste
like the American South, but rather red-cooked Chinese
dishes or perhaps those seared meats from a Korean tableside
the crispy-edged pork into sandwiches and wraps, or use it
to top rice bowls and enliven ramen soup and tossed salads.
Serve the grilled meat tucked inside a toasted pretzel or
brioche bun with a few leaves of tender baby arugula or
kale. Or, pile the slices onto warm jasmine rice or over
rice noodles for a perfect warm weather salad.
time to grill? Cook the skewered meat under a broiler about
6 inches from the heat source. Watch closely to prevent
burning. Slice, season, skewer, and repeat all summer.
ASIAN GRILLED PORK
3 to 4 servings
the recipe for the marinade, and cook two pork tenderloins
at once. Bamboo skewers are sold in the utensil aisle of
most large supermarkets. Thin metal skewers also work well.
This recipe also works with boneless skinless chicken
thighs; cook 2 minutes longer.
large pork tenderloin, trimmed (about 1 1/4 pounds)
10 thin bamboo skewers, about 12 inches long
tablespoons each: vegetable oil, refrigerated lemongrass
puree, black bean garlic sauce (or oyster sauce)
tablespoon each: light brown sugar, fish sauce (or soy
small shallots, minced or crushed in garlic press
teaspoons dark Asian sesame oil
teaspoon crushed red pepper flakes, optional
green onions and cilantro
time allows, pat the pork dry and place it in a dish in the
freezer just long enough to firm it up a bit, about 30
minutes. Soak skewers in a shallow dish of water to cover
for 30 minutes or more.
Prepare a charcoal grill, and let coals burn until they are
covered with gray ash. Or, heat a gas grill until hot.
oil, lemongrass puree, black bean sauce, brown sugar, fish
sauce, shallots, sesame oil and pepper flakes in a large
a very sharp knife to cut the pork crosswise into very thin
slices. Add the slices to the sauce. Mix well. Let pork
marinate at room temperature about 20 minutes (or
refrigerate up to 1 hour.)
each kebab, use 2 skewers set side by side and thread meat
onto them, so the meat is secure. Do not crowd the slices
too much. Repeat to make 4 or 5 kebabs.
kebabs on the hot grill, about 4 inches from the heat
source. Grill, covered, without turning, 3 minutes.
Carefully flip each kebab, and grill the other side until
meat is golden and edges are crisp, about 2 minutes.
Transfer to a plate.
serve, slide the pork slices off the skewers onto a warm
serving platter. Sprinkle with chopped onions and cilantro.
Serve while hot.
information per serving (for 4 servings): 218 calories, 9 g
fat, 3 g saturated fat, 97 mg cholesterol, 1 g
carbohydrates, 0 g sugar, 31 g protein, 126 mg sodium, 0 g
BARBECUE PORK BUNS
recipe crispy Asian grilled pork
tablespoons Sriracha or other red chile hot sauce
pretzel buns or brioche rolls, split in half
baby kale, baby romaine lettuce or arugula
Make pork as directed. Mix mayonnaise and hot sauce a in
small bowl. Toast the cut sides of the buns.
Spread insides of the toasted buns with the mayo mixture.
Place a tomato slice on the bottom bun. Pile on slices of
barbecue pork. Top with baby kale leaves. Put the top bun in
place. Enjoy while hot.
information per serving: 571 calories, 24 g fat, 5 g
saturated fat, 103 mg cholesterol, 48 g carbohydrates, 6 g
sugar, 37 g protein, 681 mg sodium, 2 g fiber
BARBECUE PORK AND PEANUT SALAD
ounces dried 1/4-inch wide rice noodles (skinnier noodles
are fine too)
thinly sliced romaine lettuce
seedless cucumber, spiralized or finely julienned
4 to 6
small fresh mint and basil leaves, torn
recipe crispy Asian barbecue pork
cup dry roasted peanuts, optional
tablespoons thinly sliced chives or green onion tops
soy dressing, see recipe
noodles in a bowl of very hot water until al dente, about 20
minutes. Drain well, then put onto a platter. Top with
lettuce, cucumber, mint and basil leaves.
a fork to unthread the cooked pork directly over the noodle
mixture. Sprinkle with peanuts, chives and sesame seeds.
Scatter cilantro over it all. Pass the dressing to drizzle
on to taste.
soy dressing: Mix 4 tablespoons soy sauce, 2 tablespoons
each: Sriracha hot sauce and rice vinegar, and 2 teaspoons
dark Asian sesame oil in a small bowl. Stir in 1 thinly
sliced green onion.
information per serving: 350 calories, 11 g fat, 3 g
saturated fat, 97 mg cholesterol, 29 g carbohydrates, 3 g
sugar, 33 g protein, 738 mg sodium, 1 g fiber