cateory: seasonal
Brine cured pork kabobs with jalapenos and pineapple
Reviews: 198
Ingredients:
-
Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces, so it only needs to be cured for 4 hours.
- 6 cups cold water
- 1 / 4 cup sugar
- 3 tablespoons coarse salt, plus more for seasoning
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon allspice berries
- 3 cloves garlic, chopped
- 1 3 / 4 pounds pork loin, cut into 1 1 / 2 -inch cubes
- 1 / 2 pineapple, peeled, cored, and cut into 1-inch chunks
- 16 medium jalapeno or other hot peppers, cut in half lengthwise
- Spicy Molasses Glaze
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
How to make
Brine cured pork kabobs with jalapenos and pineapple
Brine cured pork kabobs with jalapenos and pineapple
- Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl. Add the pork, cover, and refrigerate for at least 4 hours or overnight. Drain, and set aside.
- Thread 4 cubes of pork, alternating with pineapple chunks and pepper halves, onto 8 skewers. Brush with glaze, and season with salt and pepper.
- Arrange the skewers, off direct heat, on a hot grill. Grill, rotating the skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until the pork is cooked through but juicy in the center, about 12 minutes, depending on the heat of the grill. The pineapples and peppers should be soft and charred.
Comments for
Brine cured pork kabobs with jalapenos and pineapple
Brine cured pork kabobs with jalapenos and pineapple
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