Ginger Lime Pork Brochettes
Ingredients
- 3 ounce white wine (3 to 4 oz – half a mini bottle)
- 2 tablespoon vegetable or olive oil
- 2 tablespoon ginger root, fresh
- 2 tablespoon lime peel
- 2 garlic gloves
- 1 teaspoon ground white pepper
- 1 teaspoon salt (more or less, depending on taste)
- 1 1/2 pound boneless pork rib (or any other cut of pork; see notes)
- Enough skewers to skewer the meat; I use 10 in. metal skewers in my cooking of which I need 2
Instructions
- If using bamboo skewers place them in water to soak them.
- Chop up the ginger coarsely and crush it with the side of your chef’s knife.
- Crush the garlic with the side of your chef’s knife.
- Cut up meat into 1 in. cubes and place into a zip lock bag or a vacuum canister.
- Combine first 8 ingredients in a bowl to make a marinade.
- Pour marinade into bag or canister, and remove as much of the air as possible (you can use the straw method as described in the Montreal steak recipe, if using a zip lock bag).
- Refrigerate for 2 hours.
- Place the meat to skewers, and cook using your favorite method (BBQ/Oven) to well done (internal temperature 160F).
Notes
Nutrition
Calories: 300kcal
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