BARBECUE PORK SKEWER / KOREAN STYLE
Barbecue korean style, best paired with kimchi and rice.
INGREDIENTS:
350 grams pork belly strips, thinly slice
2 tsp. garlic, crushed
2 tsp. ginger, grated
1 stalk lemongrass, chopped
1 tbsp. rice wine
1 tbsp. soy sauce
1/2 tsp. sugar
1 tbsp. hot pepper paste ( GOCHUJANG )
Thai Style Pork Kabobs | Soy Ginger Sauce
Thai Style Pork Kabobs with Soy Ginger Sauce is really two delicious recipes in one. Not only are the kabobs delicious but the soy ginger sauce is fantastic! The two compliment each other perfectly. This recipe has become a fast family favorite! #turnips2tangerines #easy #easyrecipe #youtubefood #myyoutuberecipe #sauce #soy #ginger #thaistyle #pork #kabobs
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Recipe Credit: Taste of Home
Recipe Rating: ⭐️⭐️⭐️⭐️
Thai Style Pork Kabobs With Soy Ginger Sauce
1/3 cup reduced sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons hot chili oil or 2 teaspoons canola oil plus 1/2 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 teaspoon minced fresh ginger
12 ozs well trimmed pork tenderloin
1 medium red or yellow bell pepper, cut Into 1/2 Inch pieces
1 medium red Ir sweet onion, cut Into 1/2 Inch chunks
2 cups hot cooked rice, optional
Combine soy sauce, lime juice, water, chili oil, garlic and ginger in a medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
Cut pork tenderloin into bite size pieces. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes, or up to 4 hours, turning once.
Indoor method:
To prevent sticking, spray grid with non stick cooking spray.
Remove pork from marinade; discard marinade. Alternate pork pieces, peppers and onions onto metal skrewers.
Grill over medium high heat until pork Is no longer pink inside and vegetables are tender; turning serveral times during grilling. Serve with soy sauce mixture.
How To Cook HEALTHY Filipino Pork BBQ
Looking for a healthier way to enjoy Filipino pork barbecue? Look no further! This recipe is perfect for those who are looking for an easy, quick and healthy meal.
Not only is this recipe paleo-friendly, but it's also gluten-free and free of processed sugars, making it a great option for those with dietary restrictions. Plus, it's also super easy to make, so you can share this goodness at home or your next cook out! If you're looking for a delicious and healthier way to enjoy Filipino pork barbecue, then this recipe is for you!
⌚️ *TIMESTAMPS*
0:00 Intro
0:59 Marinate the pork
3:03 Make red cabbage and kale slaw
5:41 Taste test
*INGREDIENTS*
Pork BBQ Skewers
- 2 lbs (907g) pork butt or shoulder, cut into 1-inch (2.5cm) cubes
- 1/4 cup (60ml) paleo banana ketchup: ; remove alcohol and use maple syrup or honey as a sweetener
- 1/4 cup (60ml) coconut aminos (a soy sauce substitute)
- 1/4 (60ml) cup orange juice
- 2 tbsps (30ml) maple syrup
- 2 tbsps (30ml) apple cider vinegar
- 6 garlic cloves, grated
- 1 inch (2.5cm) ginger, grated
- 1 tsp (5g) black pepper
- 2 tsps (10g) kosher salt
- 1 tsp (5g) paprika
- Wooden skewers
Red Cabbage and Kale Slaw
- 118 ml (½ cup) extra virgin olive oil
- 60 ml (¼ cup) rice vinegar
- 60 ml (¼ cup) orange juice, freshly squeezed
- 30 ml (2 tablespoons) coconut aminos
- 5 cm (2 inches) fresh ginger
- 45 ml (3 tablespoons) tahini
- 6 garlic cloves
- 5 ml (1 teaspoon) toasted sesame oil
- Half a head of red cabbage, sliced thinly with a mandolin at 1.6mm (1/16th-inch)
- Kale 960 ml (4 cups), cut into 1.3 cm (1/2-inch pieces)
- 1 carrot, ribbons and then chopped
*INSTRUCTIONS*
Pork Skewers
1. In a large bowl, combine the paleo banana ketchup, coconut aminos, orange juice, maple syrup, apple cider vinegar, garlic, ginger, black pepper, salt, and paprika. Mix well.
2. Reserve 1/4 cup of marinade to use for basting later.
3. Add the pork cubes to the marinade and mix until the pork is well-coated. Cover and refrigerate overnight. Refrigerate the reserved marinade as well.
4. Preheat the grill on high. Clean and oil the grates. If using wooden skewers, soak them in water for at least 30 minutes before grilling.
5. Thread the marinated pork cubes onto the skewers.
6. Grill the pork skewers for 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C). Brush with marinade on each side every 2 minutes.
7. Remove the skewers from the grill and let them rest for a few minutes before serving.
Red Cabbage and Kale Slaw
1. In a blender, combine the extra-virgin, olive oil, rice, vinegar, orange juice, coconut, amino's, ginger, Tohidi, garlic, and sesame oil. Blend on high until smooth.
2. Toss the red cabbage, kale, and carrots with the dressing until everything is well coated.
Serving
1. Serve the pork bbq and slaw with a side of white rice.
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Vietnamese Ginger Marinade for Salmon, Tuna, Chicken, or Pork
An easy mid-week dinner dinner full of flavor: Vietnamese Ginger marinade, demoed on a pork loin. Full recipe at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Vietnamese Ginger Marinade
Melissa Clark Dinner: Changing the Game
1/2 teaspoon kosher salt
1 tablespoon Asian fish sauce
1 tablespoon soy sauce
1 tablespoon light brown sugar
2 teaspoons peanut oil
grated zest and juice of 1 lime, plus 1/2 lime for serving
1 1-inch piece fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
pinch of red chile flakes
cooked rice or rice noodles, for serving
fresh cilantro for serving
for chicken: arrange a rack in the position closest to the heat source and heat the broiler.
Line a rimmed baking sheet with aluminum foil, and spread the chicken out on it in a single layer. Broil the chicken, turning the pieces over halfway through cooking, until well colored and charred in spots, 5 to 7 minutes per side.
for pork loin: Heat oven to 375. For a 3 pound loin, roast for 40-45 minutes, or until thermometer reads 145 degrees.
Marty Gots a Plan Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Pork Satay skewers - So easy. #porksatay #porksatayskewers #porksatayrecipe
Welcome to Geojaklin.
These delicious skewers of Pork can be either cooked on a griddle pan, or barbecue. Spice up your party or enjoy with rice / noodles as a meal in themselves. We hope you enjoy.
Ingredients:
800 Gr Pork Loin
4 Candlenuts toasted and finely chopped
2 Bulbs Garlic finely chopped
3 Red Chillies finely chopped
50 Gr Ginger peeled and finely chopped
10 Kaffir Lime Leaves
1 Tbsp Ground Coriander
1 Tbsp Mushroom Bouillon
1 Tsp White Pepper
¼ Cup Dark Soy Sauce
¼ Cup Sweet Soy Sauce
1 Tbsp Palm Sugar
Oil for frying
Skewers
For instructions on how to make this delicious dish, see our video.
This dish is excellent served with our Cucumber Pickle. Follow this link for the recipe and video
We also have a delicious Thai Chicken Satay - why not try it? follow this link -
Chinese-Style Glazed Pork Belly
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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