Grilled Chinese Sweet & Sour Pork Kabobs

If you leaf through the new February issue of Coastal Living magazine, you’re sure to stop in your tracks to admire the recipe and full-page, color photo of  “Grilled Chinese Sweet and Sour Pork Kabobs.”

Well, at least I hope you do, because it’s my very own recipe — my first one published in the magazine.

It’s part of the story, “Fresh Tropical Flavors! Pineapple,” which I helped developed recipes for.

I solicited well-known chefs, including legendary Hawaiian toque, Sam Choy, for favorite dishes that showcase fresh pineapple.

I also came up with my own — a riff on everyone’s favorite take-out dish of sweet ‘n’ sour pork. Instead of greasy, battered, fried pork, though, I lightened the dish by threading skewers of pork with red onion, green and red peppers, and chunks of fresh pineapple that get thrown on the grill.

The pork is first marinated in soy sauce, mirin, grated ginger, sesame oil, a pinch of sugar and pineapple puree to make it even more tender and juicy.

After grilling, brush on the accompanying homemade sweet and sour sauce for a contemporary update of the old classic.

For those eager to rev up the grill, you’ll find the recipe link here.

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Date: Friday, 5. February 2010 5:23
Trackback: Trackback-URL Category: Asian Recipes, Chefs, Fruit, Ginger, More Food Gal -- In Other Publications, Recipes (Savory)

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28 comments

  1. 1

    Those look extremely good! I really like that flavor combo!

    Cheers,

    Rosa

  2. 2

    Wow, these look so gorgeous and that sauce looks amazing! I don’t think I’ve seen this magazine but clearly I’ve been missing out!I’ll look for it today. Good job!

  3. 3

    Congrats on your first published recipe! Mom and Dad would be proud! But I think your photo is much the better one :)

  4. 4

    Congratulations! Looks wonderful. I’ll have to try this.

  5. 5

    Hooray! I can’t tell you how much it cheers me just looking at these kabobs – it’s a snowy, monochromatic day but the vibrant colors of the photo have banished the blahness. I’m off to class but will return to check out the full recipe!

  6. 6

    Um…. YUM! Congrats on the magazine piece – the recipe looks divine. I know what we’ll be having Super Bowl Sunday!

  7. 7

    Yum, that looks so good (and healthy). I used to eat a lot of sweet and sour pork as a kid but when I learned how to make it and realized I had to deep-fry the flour-encrusted pork, I stopped. I’m going to give your version a try.

  8. 8

    I don’t know about the Coastal Living photo, but I do know the pic at the top of this blog stopped me in my tracks.

    I pass on takeout sweet ‘n’ sour pork, but this I could go for.

  9. 9

    This looks very yummy. Definitely pork over chicken at my house. I’ll have to try this!

  10. 10

    Congratulations on your publication! Sure it looks delicious, I love the fruity flavor…in this case pineapple :-)

  11. 11

    oh if only I had that magazine here I’d ogle to my hearts desire but thank you posting this :) gosh, sweet and sour on a skewer? I’m loving this! I think adding pineapple to it definitely makes it so refreshing and I bet very juicy and tasty. I must try this when the weather gets better in the summer for barbecues :D

  12. 12

    The kabobs are a fab idea. Very cool on the placement, Carolyn!

  13. 13

    Congrats! I love that magazine! I bet the sweet and sour flavor goes great with the pineapples.

  14. 14

    I agree with Susan C. regarding the photo. The one on this post looks so much better. There, I said it too :-)
    Bookmarked the recipe for a non rainy day.

  15. 15

    You guys are too kind, because when I saw the magazine photo, I immediately thought, “Oh my gawd, if only my photo could look like THIS!” ;)

  16. 16

    Wow, those kabobs look really good. I might have to try those this summer.

  17. 17

    Social comments and analytics for this post…

    This post was mentioned on Twitter by CarolynJung: My first recipe published in Coastal Living magazine. Yahoo! http://bit.ly/aXidqT

  18. 18

    The kebabs look fantastic and I love the vibrant colors of the photo! Congrats on the magazine publication!

  19. 19

    Mmm, this makes me long for the summer so that we can start grilling again! Looks great!

  20. 20

    Lovely way to serve this…grilled, kebab style instead of frying it! I actually don’t like sweet and sour pork…but I LOVE this one!

  21. 21

    Congrats Carolyn! These look sooo good, and yeah def better than frying :)

  22. 22

    carolyn, this is magnificent! yellow, green, purple, red–so eye-catching! aside from that, the sauce sounds divine and i think it’s a rule that everything tastes better on a stick. :)

  23. 23

    Congrats on the published recipe – how exciting! The colors look amazing and I love the idea of grilling. It looks like an explosion of color and definitely has me thinking warm thoughts!

  24. 24

    Well deserved…..looks great!

  25. 25

    Looks great! I like the combination of flavors, and the lean pork rather than the usual batter-coated pieces! Yum!

  26. 26

    Congrats on getting the recipe published! And it looks great too. Definitely better than those over-battered, over-sauced, over-cooked pork bombs.

  27. 27

    Pineapple with pork on kebabs… you’re my hero. Will you marry me?

  28. 28

    Jimmy: My husband might have something to say about that. Hah. Hope you enjoy the kebabs! ;)

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