charred, i'm sure

charred, i'm sure

Grilled pork kebabs. Pork has always been runner-up to chicken on my list of preferred proteins...until now.

We're getting to be more adventurous with our grilling lately. We used to stick to burgers and hot dogs (and corn), but we've moved into chicken, beef, and pork territory now. These kebabs mark the first attempt at pork, and there's no question we'll be doing it again, and soon!

The meat was so juicy and flavorful, and the bit of char was perfect. I can't say why I love the flavor of flame-burnt food, but I absolutely do! This method comes from ATK and involves letting the meat sit in salt for a bit before being coated in a spicy paste and grilled just long enough to be done but still succulent. I don't think they add veggies to their skewers, but I couldn't resist stabbing a pepper and some tomatoes from our garden (plus an onion) as well.

I don't have five-spice powder in my cabinet, but I looked up the components and sort of threw together a few of them in equal proportions. Even though I don't know what five-spice powder tastes like, the blend I made was pretty darn delicious!

This one goes into the keeper file, folks--I can't sing its praises enough! Perfect for a Father's Day feast, am I right?

Skewered Pig

Adapted slightly from this recipe

(printable recipe)


  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cornstarch
  • 2-1/2 tablespoons hoisin sauce
  • 1 bell pepper, cored, seeded, and chopped into 1-inch chunks
  • 1 onion, peeled and chopped into 1-inch chunks
  • 4-6 small tomatoes
Read the whole recipe on A Southern Grace