|Not-so-fiery pork skewers with sesame rice salad|
2 tablespoons teriyaki sauce
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
3/4 pound pork tenderloin, trimmed of fat and cut into 1 inch cubes
In a medium bowl, mix teriyaki sauce, vinegar, oil, brown sugar, and pepper flakes. Add pork tenderloin cubes to mixture and toss to coat.
You can do this on a grill but I have a New York apartment with no backyard so I fired up the broiler. Cover a baking tray with foil and lightly spray with cooking spray. Thread the meat on the skewers, about 4-5 cubes per skewer. Place on the prepared tray. Cook 10-12 minutes (ye gods! 9 minutes was long enough to dry them out. Try 5-7 minutes.) Turn frequently (every 3 minutes) and brush with remaining marinade.
|Pork on skewers|
****The sesame rice salad is from the South Beach Diet cookbook. It has another name in the book but I've made the recipe so many times that I've made it my own. The trick is to make the vegetables crisp-tender and you do that by blanching them in boiling water.
2 cups cooked brown rice, warm or room temperature
1/2 pound green beans cut in 1 inch lengths (asparagus in the original recipe)
1/2 pound sugar snap peas, whole, trim ends to pull off the strings
2 tablespoons oil
3 tablespoons soy sauce
2 teaspoons sesame oil
3 tablespoons sesame seeds
3 scallions, sliced on the diagonal
1/4 teaspoon crushed red pepper
1/4 cup cilantro, chopped (optional)
Put 4 cups of water in a saucepan on to boil. Immerse the beans. I never time them. Just watch them turn bright green. When they do, use a slotted skimmer to remove the beans at once. Immerse in cold water to stop the cooking process. Repeat with the sugar snap peas. Drain well and set aside.
In a skillet, brown the sesame seed until a light golden brown. Set aside. In a small bowl, whisk the oil, soy sauce, and sesame oil until blended together. Set aside
In a large bowl toss the rice with the soy sauce mixture. Add the beans and peas. Add the sesame seeds. Combine. Sprinkle the scallions and crushed red pepper on top. I add the cilantro to this recipe because it adds a savory flavor and crunchy texture.