Summer is supposed to be here….but its kind of hard to tell. Normally in Kansas, its pretty obvious, but not this year. I’m not sure if I’m in England or the Pacific Northwest. Temps are rarely getting above the 70’s and it rains almost everyday. We are not as bad off as Texas, but the Kaw River is seriously considering giving us a walk down memory lane to 1993….last time we had serious flooding in these parts.
We start grilling frequently around this time of year. This year, you need to time it carefully. My grill is in the open. The rain doesn’t stop us, but it does require a bit of drying off when we’re done.
That’s one of the reasons I like this dish. It’s a quick cook with easy and fast prep. Might be able to stay dry for this one.
I buy whole pork loins because they are so cheap and very versatile. The ends make great roasts, The center, tender thick chops. Or in this case, lovely kabobs.
I cheat (always looking for a good cheat!) by using my grill basket instead of skewers whenever I can. Easier, faster and….well, what else do you need? Still get the same great results.
The coating for the pork with quick and easy as well. Some raw sugar, smoked salt (more flavor for a short cook time), corn starch to help it stick to the meat, and of course, Sriracha for heat. Mixes up in less than 5 minutes. Toss with the pork to coat, no marinade time required. Save a little sauce back for a final coating while on the grill.
Spread them out in the basket one layer thick and clamp the top on it. A quick shot of cooking spray so the meat browns quickly and doesn’t stick. Also doesn’t dilute the spicy coating!
Grill over indirect heat. These are small pieces, you don’t want to burn them or dry them out before they’re done. Five to six minutes on each side is all it takes. Serve them with a bit of chopped cilantro.
I went a bit more Asian and used Vietnamese cilantro which I planted in my garden this spring. The flavors are similar and it grows well in hot weather….now it just needs some hot weather. Ahhh..plenty of summer yet to come….
I serve this with Honey Curry Carrots with Chive Yogurt. Great combination and a fast prep as well.
1 1/2 pounds pork loin (center length of loin) cut into 1 1/2 size chunks.
5 Tbs raw sugar
3 Tbs Sriracha chili sauce
1 1/2 tsp corn starch
1 1/2 tsp smoked salt
Vegetable oil spray
1/4 cup chopped cilantro, or Vietnamese cilantro
Place pork pieces in a medium size mixing bowl. Set aside. In a small bowl, combine sugar, chili sauce, corn starch, and smoked salt. Mix well. Add 2/3 of sauce to pork and toss until well coated. Reserve last 1/3 for later use.
Fire up the grill on all burners. Heat to at least 400 F.
Lightly spray coat lidded grill basket with oil. Add coated pork and spread into a single layer. Place lid and secure. Lightly spray vegetable oil over pork on both sides.
Before placing pork on the grill, turn off the burner where the meat will be grilled (I turned off my center burner). Reduce setting on remaining burners to a temperature around 375 F. Place grill basket over indirect heat. Close the lid and grill for about 5 minutes. Have the remaining sauce ready to glaze meat.
Open grill and flip the basket. Apply a thin coating over grilled side. Close lid and grill another 5 minutes. Flip basket again and apply coating to remaining side. Close lid for 1-2 additional minutes. Remove basket and turn off burners.
Allow pork to rest for about 5-10 minutes. Sprinkle with chopped cilantro and serve. Enjoy!