One of my absolute favorite chefs here in New York City is chef Leah Cohen. This wonderful young lady has now three restaurants in the Big Apple, one of them being Pig and Khao on the Lower Eastside, which is an absolute gem to me. She just recently opened a second Pig and Khao on the Upper West Side, and I can’t wait to visit. Her Porkbelly Adobo dish is out of this world, and I could probably eat it every day. I follow her diligently on Instagram, if for no other reason, that every once in a while she’ll drop a great recipe in the comments, which so far have been super delicious. I already locked down her recipe for Teriyaki sauce, and I will never, ever make it any other way than hers. Now I jotted down her recipe for these delicous Pork Skewers, and they were a huge hit with my family. They are super easy to make, and if you don’t have a back yard grill, make them in a grill pan, that’s pretty delicious too.
What you’ll need:
Marinade:
- 1.5 pounds pork butt, sliced thin against the grain
- 1/4 cup Banana Ketchup
- 1/2 cup Sprite
- 1/2 cup Kikkoman Soy Sauce
- 1/4 cup vinegar
- 1 tbsp Lee Kum Kee Oyster sauce
- 1/2 cup light brown sugar
- 1/4 cup minced garlic
- Black pepper to taste
Glaze
- 2 Tbsp Banana Kechup
- 1 Tbsp Oyster Sauce
- 1 Tsp sesame oil
Marinate the pork for 12 – 24 hours. About 30 minutes before grilling, you want to soak your wooden BBQ skewers in water to prevent them form burning on the grill. Remove your marinating meat from the fridge and rest it on the counter, so it’s not too cold when grilling.
Cook the pork for approximately 10 – 12 minutes on medium heat. Glaze half way trough.
Bon Appétit!
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