Danielle Bennett Dimovski
Diva Q, Barrie, ON
1st annual Porkapalooza recipe
2 lb (908 g) pork loin roast, cut into ¼" thick strips about 3" in length
¾ cup (185 mL) light soy sauce
½ cup (125 mL) brown sugar
½ cup (125 mL) rice wine vinegar
½ cup (125 mL) hoisin sauce
½ cup (125 mL) water
2 Tbsp (30 mL) sesame oil
2 Tbsp (30 mL) minced garlic
1 Tbsp (15 mL) minced fresh ginger
1 Tbsp (15 mL) granulated onion
2 tsp (10 mL) sesame seeds
2 green onions, chopped
In a medium size bowl, whisk all of the marinade ingredients together. Reserve half cup of marinade and set aside. Place pork strips into a resealable plastic bag. Pour marinade over pork. Squeeze out extra air from bag and rotate bag, coating pork completely. Place in fridge overnight, turning over every few hours.
Preheat your grill to medium high heat. Remove pork from bag, discarding marinade. Thread pork on presoaked wooden skewers. Grill skewers for 2-3 minutes per side, turning them often. Pile high on a platter and serve garnished with sesame seeds and green onions. Drizzle with remaining marinade.
This marinade can be used for pork chops and whole pork roasts.
Prep Time: 15 Minutes
Cooking Time: 5 Minutes
Total Time: 20 Minutes