This is a dish that is near and dear to a very good friend. For years, and I do mean years, I was “required” to make this whenever their family came to visit and for a darn good reason….its darn good! I came upon the original recipe in a most interesting way. My friend brought the cookbook to work and gave it to me and said “Here…read this so you can make something from it when I come over! Ha Ha!!” So being a good friend, I did. I have since tried to make it…lets say… less unhealthy? This dish is not for people watching their salt intake, but as long as you only have it occasionally…well, I won’t tell.
I buy a whole pork loin when making it and cut the ends from the loin for roasts and use the center portion for the thin slices. You want the pieces to be about 1/2 inch thick, not any thicker. Make the sauce. Reserve about 1 cup and put the slices into the marinade at room temp for about 1 hour before you grill them. The slices are thin so the marinade penetrates quickly and the meat warms up from refrigerator temps and grills better. Skewering the meat together makes it much easier to cook. Each side only cooks for 3 minutes, so you have to be able to flip it quickly.
12 thin sliced (1/2 inch thick) pieces of pork loin
Marinade and sauce (as follows)
2/3 cup soy sauce (reduced sodium if you like)
1/3 tomato ketchup
1/3 hoisin sauce
1/4 cup balsamic vinegar
3 Tbs honey
3 Tbs raw sugar
Combine marinade ingredients and stir well. Reserve about 1 cup for serving.
In a gallon plastic storage bag, place the pork slices and pour marinade over them. Squeeze our any air and seal the bag. Let pork marinade for about 1 hour at room temp.
Remove slices from marinade and place on a cake sheet pan or large plate. Discard marinade. Run skewers through ends of meat parallel to each other.
Cook over a medium-hot fire for 3 minutes on each side. Use the skewer ends to flip the meat quickly. Remove from heat and let rest for 5-10 minutes. Remove from skewers and serve with reserved sauce. Enjoy!