TIME TO THROW IT DOWN WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN! THIS WEEK WE FEATURE A RECIPE FROM LONG TIME F & H CO. SUPPORTER FIREFIGHTER ROB MEYER OF THE MONROE TOWNSHIP FIRE DEPARTMENT IN NEW JERSEY. HIS RECIPE FOR ASIAN BBQ PORK SKEWERS OVER FRIED RICE IS PERFECT FOR THE SUMMER. THESE ARE NOT YOUR USUAL KEBOB, THE USE OF "UMAMI" INGREDIENTS TAKE THIS DISH TO A HIGHER "RUNG" ON THE FLAVOR LADDER. CHECK OUT THE FIREFIGHTER THROWDOWN FACEBOOK PAGE WHERE WE TALKED ABOUT UMAMI IN OUR TUESDAY TIP!
ROB'S ASIAN BBQ PORK SKEWERS
Pork Shoulder or Boston Butt cut against the grain into thick bite-sized pieces.
Can of coconut milk
Bamboo skewers soaked in water for 3 hours
4 tablespoons chopped cilantro roots
7 large garlic cloves
1 tablespoon black pepper
2 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
The longer the marinade the better. We marinaded for 3 hours and it was bursting with flavor.
Skewer the pork leaving ample space between pieces. Preheat charcoal (we wrapped a cookie sheet in foil to burn charcoal in our gas grill and used the top rack as a cooking surface) Charcoal is crucial as it imparts a huge part of the skewers flavor. Place skewers over the charcoal on a medium/high heat. Turn every 3-4 minutes and brush with coconut milk after every turn. Pork should be moist, caramelized and a bit charred outside when done (as seen in photos)
*Can be substituted with just white rice, brown rice, or quinoa for a little more healthier option*
3 cups cooked rice
2 Tbs sesame oil
1 small onion, chopped
Fresh or frozen corn and peas
2-3 Tablespoons soy sauce
2 eggs beaten
Add sesame oil to wok or large frying pan and sauté veggies overall med/high heat. When tender add add egg and cook. When egg is cooked stir in rice and soy sauce. Stir fry until heated throughout.
Serve skewers over bed of rice. Enjoy!