Seven kabobs on lettuce on a white plate, sitting on a wood table.

Miso-Ginger Pork Kabobs

Name: Miso-Ginger Pork Kabobs
Prep time: 40 min
Cook time: 15 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 1 lb Boneless Pork Top Loin (cut into 1-inch cubes); 1/4 cup Mirin Rice Cooking Wine; 2 tbsp White Miso (fermented soybean paste); 2 tbsp Unseasoned Rice Vinegar; 1 tbsp Fresh Ginger (grated); 1 tbsp Honey; 1/2 tsp Asian Toasted Sesame Oil; 5 Green Onions (cut into 1-inch pieces); 2 Red Bell Peppers (small, and/or yellow and/or green bell peppers seeded and cut into 1-inch pieces); Vegetable Oil; Sesame Seeds, toasted; Bibb Lettuce Leaves (Small)

Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

1 lb Boneless Pork Top Loin (cut into 1-inch cubes)
1/4 cup Mirin Rice Cooking Wine
2 tbsp White Miso (fermented soybean paste)
2 tbsp Unseasoned Rice Vinegar
1 tbsp Fresh Ginger (grated)
1 tbsp Honey
1/2 tsp Asian Toasted Sesame Oil
5 Green Onions (cut into 1-inch pieces)
2 Red Bell Peppers (small, and/or yellow and/or green bell peppers seeded and cut into 1-inch pieces)
Vegetable Oil
Sesame Seeds, toasted
Bibb Lettuce Leaves (Small)

Directions:

Preheat grill to medium heat for direct grilling.
Soak bamboo skewers in water for 30 minutes.
In a medium bowl whisk together Mirin, miso, rice vinegar, ginger, honey and sesame oil.
Set aside 3 tablespoons of the miso marinade.
Place pork in large resealable plastic bag.
Pour remaining marinade over pork; close bag to seal. Turn bag to evenly coat pork with marinade.
Let stand at room temperature for 15 minutes.
Alternately thread pork, green onions and bell peppers onto bamboo skewers, using 2 skewers for each kabob for easy turning. Discard miso marinade in bag.
Brush meat and onions with half of the reserved miso mixture.
Brush grill grate with vegetable oil.
Place kabobs on the grill, cover and grill for 8 to 10 minutes or until the internal temperature of the pork reaches 145°F, turning over halfway through grilling.
Remove kabobs from the grill.
Serve kabobs on lettuce leaves.
Brush with remaining reserved Miso mixture and sprinkle with sesame seeds.