Pork Skewers With Jicama Chutney Recipes

STIR-FRY PORK AND JICAMA

Steps:

• In a small bowl mix the water cornstarch, soy sauce, and sherry, stir well and set aside.
• In a wok or large skillet cook the gingerroot and garlic for 30 seconds in hot oil. Add half the thinly sliced pork and stir fry 3 minutes, until no longer pink. Remove, and add the remaining pork and cook until no longer pink. Return all the pork to skillet and add jicama, sweet peppers and green onion. Stir fry 1 minute more.
• Stir in the slurry mixture and cook until bubbly and thickened.
• Stir in the cabbage or spinach last and warm thru.
• Serve over rice or noodles.

BARBECUED PORK SKEWERS

Steps:

• Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.
• Transfer pork to a mixing bowl and add garlic, onion, brown sugar, salt, pepper, paprika, cumin, and cayenne. Mix with your hands until thoroughly combined.
• Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight.
• Preheat an charcoal grill for medium-high heat and lightly oil the grate.
• Weave pork slices on metal skewers, folding the longer pieces in half as you go. Slices should be pressed snugly together as you build the skewer.
• Grill skewers over the hot charcoal until browned and no longer pink, turning frequently, about 30 minutes. Brush on barbecue sauce and turn skewers several times so the sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Serve immediately.